Absolutely honored and delighted that Allergy Foodie came in 2nd in the search for the ‘Top 25 Food Allergy Mom Blogs’ organized by ‘Circle of Moms’ (a network of 6 million mothers). A heartfelt ‘Thank You’ to all my supporters who continued to vote over such an extended period – the contest lasted a little over 3 weeks! This event has fuelled my passion further to make the world a safe, fun and empowering one for all those with life-threatening food allergies including my child. A world where no child with food allergies has to fear that some mean kid may put peanut butter in his lunch box and has hope for a better tomorrow in terms of cure and more. Am I envisioning utopia? Maybe, but every big thing starts off with an impossible dream.
The words of Tagore – a poet and Nobel laureate come to mind:
‘Where the mind is without fear and the head is held high
Where knowledge is free…
Where tireless striving stretches its arms towards perfection
Where the clear stream of reason has not lost its way
Into the dreary desert sand of dead habit
Where the mind is led forward by thee
Into ever-widening thought and action…’
So, this post is by way of my Thanksgiving for the opportunity to get my voice heard and features one of my all-time favorite comfort foods growing up – ‘crispy, diced potatoes’. Yup – potatoes are one my favorite vegetables if you can call it that 😉
Crispy Diced Potatoes
Ingredients:
- 6 medium-sized Potatoes (preferably Yukon gold)
- Oil: 1 tablespoon
- Mustard seeds: 1/4 teaspoon (optional)
- Turmeric: 1/2 teaspoon
- Paprika: 1 teaspoon
- Salt to taste
Method:
- Peel the potatoes and wash thoroughly.
- Cut into small 1/2 inch cubes as follows:
Cut the potatoes into 1/2 inch thick circles. 
Stack 2-3 circles and cut them into 1/2 inch thick strips 
Now cut it cross-wise to get smal cubes. - This is how the cubed potatoes look – arent they cute? 🙂
- Heat the oil in a dry heavy bottomed wide vessel on low to medium flame.
- When the oil is hot add the mustard seeds carefully. You will hear a mild popping sound as the mustard seeds heat up.
- As the popping slows dows (much like while popping corn) add the potatoes and the turmeric powder.
Add diced potatoes and turmeric powder to the heated oil. - Stir thoroughly so that the cute cubed potatoes are evenly coated with turmeric. Cook covered and stir every 3-4 minutes.
- In about 20 – 25 mintues (depending on the type of potato) it will be almost cooked. Add the paprika powder or chilli powder ( if you like to turn up the heat) and salt.
- Stir well and continue cooking uncovered for to the desired level of crispiness…
- Serve as a part of the Thanksgiving side dish spread. Alternatively, it can be servved as an appetizer atop a crouton, cracker, bread or tortilla. Of course, ensure that whatever it is served with is AF (Allergy Friendly)!As
A word of caution – there is probably no food out there that is hypoallergenic in the true sense of the word. So, people could be allergic to potaotes too though the incidence of it is far lower than the top 8 food allergens as of today.
Allergy Foodie 
Looks tasty! What a pretty serving dish too.
Thank you Jennifer :-))
You are certainly going to ‘spice up our lives’! I make crispy diced potatoes by roasting them in the oven with olive oil, salt and pepper. Mine sound boring compared to yours! My boys have been experiementing with new flavours…this would be perfect for them!
Finally made your crispy diced potatoes! I cut the spices in half (omitting the mustard seed due to Michael’s allergy) and baked them at 450 F. Yummy! Although, I felt I could have used all the spice! Next time!
I have adjusted the spice levels in all recipes to suit the western and my little one’s palate. Personally, I eat far spicier than that – shhh 😉 And, I love that you baked it instead of the stove-top. I am the stove top kinda gal – doesn’t even strike me that baking is also an option and it probably bring out the flavors even better.