Multi Cooker

Sauteed Curried Potatoes

Main Dish

We’ve loaded cubed potatoes with warming Indian spices for a side dish that punches with massive flavor – all while keeping the potatoes fluffy on the inside and crispy on the outside.

Servings 3
Preparation
Cooking

Ingredients

2 large russet potatoes, sliced into ½ -inch cubes
2 tbsp butter
½ tsp curry powder
¼ tsp smoked paprika
½ tsp coarse sea salt
½ tsp dried parsley

Directions

Set the multi cooker to the sauté function.
Set the timer to 28 minutes and the heat to high. Press start.
Meanwhile, mix the cumin, smoked paprika, and salt in a bowl, and set aside.
When the machine beeps, add the butter and let it melt.
Add the potatoes and periodically toss them so each side can cook evenly.
When there is 1 minute left to the cooking process, add the spices and toss the potatoes to coat them evenly.
Transfer them to a serving plate and top with dried parsley. Serve.

CURRIED CRISPY HOME FRIES

Potatoes are one of nature’s most versatile ingredients. With a few easy changes, you can go from savory German potatoes to creamy scalloped potatoes. But at the heart of those vastly different recipes is the humble spud. And that versatility is exactly what makes this curried potato recipe work so well. We’re using warming curry and paprika for loads of in-your-face piquancy. But the form factor and texture makes us think of an iconic breakfast potato recipe: home fries. The best home fries are both crispy on the outside – and perfectly tender and fluffy on the inside. Getting that particular texture right is the key to this homemade potato recipe.

HOW TO GET THE BEST TEXTURE ON THE POTATOES

We’re using the Tiger Multi Cooker’s saute setting to mimic the high heat you’d get from using a cast iron frying pan on the stovetop (minus the open flame and oil spatters). After preheating and melting the butter, just load the potatoes into the inner cooking pot with the lid open. The secret to the crispy exterior is flipping the potatoes from time to time so they cook evenly. When there’s about a minute of cooking time remaining, just add the spice mix to the cooked potatoes, mix well and serve.

TIPS AND VARIATIONS

Don’t close the multi cooker lid. The saute setting is meant for open lid cooking. This is for two reasons. First, it allows you to flip the potatoes so they brown evenly. Second, this allows heat to escape and a nice crust to form. If the lid is closed, the cooked potatoes will be tender, but they won’t be as crispy.
Try a different flavor profile. We really think curry powder is the best for these home fries. But we’d be remiss if we didn’t point out that you could use Korean or even classic American ingredients to elevate plain potatoes too!
Use olive oil instead of butter. Butter is king. But for those of us following a low-fat diet, simply swap out the butter in favor of heart-healthy olive oil instead. Bonus: using EVOO instead of butter immediately makes these home fries vegan.