Thursday, October 9, 2014

Moroccan Spiced Pan Fried Yams

My beau looooooves potatoes. Mashed, fried, boiled, you name it, he wants it. Usually it is russets or red skinned or Yukon golds or even Peruvian purple. And once in a while, he'll go for some sweets as well.

Actually, when they are that bright orange color as exhibited above, they are yams, but Americans have been duped into believing those are sweet potatoes, so we will just let that sleeping dog lie (no pun intended!)

Here, those really orange sweetish, potato looking yams are tossed with a finishing oil of garlickly lemon and spicy goodness from a Moroccan inspiration based on this recipe. But feel free to play around with it yourself, making it spicier if you prefer or adding in some minced mint, cilantro or even basil.

Moroccan Spiced Pan Fried Sweet Potatoes
(serves 2-3)

1 large yam, cut in 1/2 in slices
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons coriander seeds, mashed in mortar pestle
1 teaspoon cumin powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 lemon to squeeze over all

Heat a heavy cast iron skillet over medium low heat for 15 minutes. Add 3 tablespoons of olive oil of enough to coat the bottom of the pan in a layer of 1/4 inch of oil. Fry potatoes on each side until they have a nice crust, about 20-30 minutes. Covering the pan after the first 10 minutes will steam the yams so that when you flip them they will be cooked through and flipping them will just get them nicely crusted on the other side. Once well crusted, remove from the pan and add in garlic and spices and fry in the remaining oil until garlic begins to brown, then deglaze with the lemon juice and scrape over the potatoes, tossing to coat. Serve immediately.


Recipes currently inspiring me:

Fresh Mozzarella, Heirloom Tomato and Basil Pizza at Sidewalk Shoes
Spicy Fiesta Tomato Cobbler at Eats Well With Others
Cream Cheese Marbled Brownies at Smitten Kitchen

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