Hello, hello friends!
Today, I’m bringing you a simple, vegetarian, and incredibly delicious recipe. And honestly, if you’re not won over, I’ll hang up my apron!! 😉
Here are my sautéed potatoes with avocado raita!
What is raita?
Raita is a sauce from the Indian subcontinent (India, Pakistan, Bangladesh), made with yogurt and vegetables (cucumber, carrot), which helps to soften the taste of spicy dishes. It has a very fresh taste.
Raita consists of fresh yogurt, usually made from cow’s milk, vegetables like cucumber, carrots, or fruits (pineapple, papaya), possibly green chili, diced onions, and tomatoes. It is seasoned with cumin and fried black mustard seeds. Grated raw ginger and crushed garlic are sometimes added.
Its multiple variations should be chosen based on the dish it accompanies. Raita pairs especially well with biryani. (Source: Wikipedia)
I have already shared my cucumber raita recipe, which I particularly enjoy. Since cucumbers are not in season, I wanted to make an avocado raita. No surprise: it works perfectly. Smooth, fresh, flavorful…
Now that you’re a raita expert, let’s talk about our sautéed potatoes and avocado raita recipe…
As I mentioned, it’s an incredibly easy and quick recipe to prepare. And in terms of indulgence, you’ll love it!
For the sautéed potatoes, I chose the Roseval variety, recognizable by its red skin. You can eat them peeled or unpeeled. If unpeeled, simply wash them thoroughly. Mine were a bit old, so I opted to peel them…
Roseval potatoes have a firm texture and were developed in Brittany in the mid-20th century by crossing the Rosa (red-skinned) and Vale (yellow-skinned) varieties. Their yellow flesh sometimes has slight pink streaks. Roseval potatoes are relatively high in carbohydrates (16-20%, depending on maturity), and they also contain proteins, fiber, minerals, some B vitamins, and a bit of vitamin C.
Roseval potatoes are ideal for sautéed dishes or gratins. Their mild, fine flavor allows them to complement any dish, making them a favorite among food lovers. Tartiflette, gratin dauphinois, pan-fried or baked, warm in salads with herbs or red onions, as a side for raclette… there are so many possibilities. (Source: Prince de Bretagne)
You’ll see, this variety yields a crispy yet tender result.
To finish this sautéed potatoes and avocado raita recipe, we’ll add eggs.
For cooking the eggs, you have several options: hard-boiled, soft-boiled, poached, or sunny-side-up. Here, I chose poached eggs. To make poached eggs, there are two methods:
- Boil water with a tablespoon of vinegar, create a small vortex in the boiling water using a fork, and drop the egg in the center.
- Use heat-resistant plastic wrap (up to 120°C), brush the center with oil, place the egg inside, and twist the wrap to make a small bundle. Cook for about 3 minutes.
I usually prefer the second method as it allows all the eggs to cook simultaneously.
Et if you want more recipes showcasing potatoes, here are some:
- Zucchini and potato pancakes
- Potato, yogurt, and smoked salmon tart
- Potatoes stuffed with tomato and chorizo
- Accordion potatoes
- Mashed potatoes
- Red potato curry
- Potato and sardine salad
- Oven-baked potatoes
- Potato purée
- Alsatian potato pancakes
- Sautéed potatoes with porcini mushrooms
- Alsatian potato salad
- Pommes dauphine
Necessary utensils:
- A peeler
- A cutting board
- A good paring knife
- A frying pan or sauté pan
- A mortar and pestle
- A saucepan
That’s it, I’ve told you everything! Ready to try my sautéed potatoes with avocado raita?
The recipe, Chef!
Roasted Potatoes with Avocado Raita
( Vote !)
Loading...Ingredients
- Raita
- 2 tsp cumin seeds
- 300 g Greek yoghurt
- 1,5 tablespoons lemon juice
- 1 avocado
- 1/2 shallot
- Salt
- Pepper
- 1 tbsp olive oil
- Potatoes
- Sunflower oil
- 16 potatoes
- 1 tsp potato spice blend
- Salt
- Pepper
- Finish
- 4 eggs
- 8 chive stalks
Instructions
Raita
Roast your cumin seeds in your frying pan for 3-4 minutes.
Crush the seeds.
Pour the yoghurt in a bowl.
Add the lemon juice, 2 pinches of salt and 3/4 of the crushed cumin seeds. Combine.
Add the avocado cut in small cubes and the minced shallot. Combine.
Adjust seasoning with salt and pepper.
Set on a dish, pour the olive oil and the remaining cumin seeds.
Set aside in your fridge.
Potatoes
Heat the oil in a frying pan.
Add the potatoes peeled and cut in cubes.
Season with spices, salt and pepper.
Cook for30 minutes until golden.
Finish
In the meantime, heat water in a sauce pan up to a boil.
Cook your eggs as you like them.
Spread a large tablespoon of avocado raita in your plates. Add the potatoes and an egg.
Spread chopped chive and serve!
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