Death by chocolate is for sissies.
O.K. I take that back since many a time I’ve died and gone to chocolate brownie heaven in transports of utter delight.
If chocolate delivers the death blow like a katana slicing through silk then this potato dish punches your ticket with the force of a sledgehammer.
2 large potatoes (washed, dried, peeled, chopped into tiny, tiny pieces)
2 tbsp oil
2 tsp chilli powder
Salt to taste
Heat oil in a large, shallow pan.
When smoking, chuck in the potatoes (don’t overcrowd the pan, though; hence large, s. pan).
Since they’re tiny, tiny pieces, they going to fry and cook quickly.
Gently stir for all sides to get brown.
When they’re almost done, they tend to get sticky.
Here’s when you toss in the salt (use your judgement) because it helps separate the taters.
Taste a few to see if done, and for salt.
When ready, in with the chilli powder.
Here’s how you know it’s done:
1. The kitchen starts to smell of chilli.
2. You start coughing. Hell, don’t gripe. It is Death By Taters, innit?
Stir/toss for a few seconds before shutting off gas.
At this point, a beer can bring sunshine back into your life.
Then serve this dish as an accompaniment to something as simple as rice with yoghurt or plain dal, and, by God, you’ll find the sun is shining, the weather is sweet, yeah…