Five Spice Potatoes and Kale – Sybaritica

Five Spice Potatoes and Kale uses the Bengali five-spice blend, Panch Phoron, to season a pairing of fried potatoes and blanched Kale leaves.

• 2 cups potato cut into smallish chunks;
• 1 tbsp. Besan or plain flour;
• 1 tsp. Turmeric;
• ½ tsp. each Salt and Pepper;
• 1 cup Kale pre-blanched and coarsely chopped;
• 1 ½ tsp. Panch Phoron;
• 3 tbsp. Cooking Oil or Ghee;

• Mix together the Besan, Turmeric, Salt and Pepper.
• Rinse the potato chunks in cold water, lightly pat dry, then toss them with the Besan mixture to coat.
• Shake the chunks free of exess coating, deep-fry in hot oil just until just golden then drain on paper towel.
• Heat Oil, or ghee, over a high flame in a pan and add the Panch Phoron. When the seeds begin to pop, stir-fry the Kale until wilted and remove to a bowl for the moment.
• Add the potatoes to the pan and stir-fry until heated through again, the add back the Kale, toss a few more times and serve.