POTARITA

 

Potarita is the name for fried potato chunks. It is believed that Belgians were the first to begin the process of frying potatoes, sometime between the late 17th and early 18th century. History has it that the poor villagers of Meuse, Belgium substituted potatoes for fish during winter when the river freezes and catching fish becomes difficult. These potatoes were cut into strips and deep-fried – what is popularly known as French fries today.

Over the years, several recipes have been developed. One of the common recipes today is fried potato chunks coated with beans flour. They are relatively simple to make and perfectly make a good meal for all ages. While it is served as a finger food for babies and toddlers, it can be a meal for school kids and adults. It can also be used as lunch or dinner with any stew of your choice. You can try them out too.

Recipe

4-6 fresh Irish Potatoes

1-2 eggs

Flour

2 tsp curry powder

2 tsp thyme

Salt to taste

Oil (for deep frying).

Method of Preparation

• Peel, wash, and cut potatoes into chunks.

• Boil in salted water with curry powder for about 15-20 minutes. This depends on the size of your chunks but potatoes should be almost done but still firm. Drain the water and return the potatoes to the pot.

• Sprinkle thyme and beans flour over the potatoes, then cover and shake the pot vigorously. This gives the potato chunks some crumble rather than a smooth surface. Leave to cool before the next step.

• Heat oil in a pot or fryer. 

• Break eggs into a bowl and whisk well.

• Once the oil is hot, dip potato chunks into the egg and fry till golden brown.

• Your potarita is ready to be served.

• This delicious meal can be served with stew or fried egg and can also be eaten alone. Enjoy!!!