1. The day before, or early on the day of preparation, boil the potatoes until 3/4 cooked. Drain and set aside to cool. Once cool, cover and refrigerate. (Or bring to room temperature.). 2. Whirl the chipotle and ancho chili in a blender or clean coffee mill until ground. 3. Heat 2 tablespoons of the oil on medium-high heat in a cast iron skillet and brown the cooled potatoes; about 10-12 minutes. Remove with slotted spoon and set aside. Scrape off the browned potatoes that stuck to the bottom of the pan and discard. 4. Add the remaining 1/2 tablespoon oil to the skillet. Add the bay leaf and ground chilies and cook until darkened; about 1 minute. Add the hing and the remaining spices. Now add the sugar, potatoes, cumin and cayenne pepper. 5. Fry the mixture for about 3-5 minutes to blend the flavors; stirring often and reducing heat if necessary. You are wanting to blacken the potatoes, NOT burn them! 6. Remove from heat and serve with a dollop of plain and yogurt and a lemon wedge. Allow your guests to season to taste with salt. 7. Can be served hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
