Malaysian Devilled Potatoes

  • 350 grams cold cooked potatoes, diced
  • 1/2 tsp red chili powder dissolved in
  • 1 tbsp cold water
  • 4 tbsp olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 fresh green jalapenos, minced
  • 1/2 tsp cumin seed
  • small piece lemon rind

Place the diced potato in a bowl, add the chili powder and stir lightly to mix.

Heat the oil in a large Teflon pan, add the onions, garlic and chili and sauté for 5 minutes over medium heat until the onion is soft and slightly golden. Add the cumin and lemon peel and sauté 2 minutes more. Add the potatoes to the pan and fry 5 minutes, turning from time to time, until the potatoes are nicely browned. Remove from heat, transfer to a serving dish and sprinkle with more minced jalapeno to garnish. Serve hot.

  • Yields: depends on appetites!
  • Preparation Time: 25 minutes
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