When cooking at home, I believe in keeping things simple — particularly during the holidays. For example, I always keep pre-boiled potatoes in the refrigerator, which can be added to scrambled eggs, vegetable curry or, even more basic, be simply sliced and roasted in the oven with toppings.Aside from their gorgeous color, purple potatoes have four times more antioxidants than regular potatoes. I love using them, especially when there may be a constant parade of friends and family stopping by.Chutneys are the most exciting condiments of the Indian subcontinent. There are hundreds of chutneys in India, and they’re usually intensely flavored and meant to be eaten in small portions. This tart yet sweet cranberry chutney is delicious on purple potatoes and with roasted turkey or ham, too. It also adds some brightness as a sandwich spread or can become a glaze for roasted chicken breast. Like boiled potatoes, it’s handy to have in the fridge during the holiday entertaining season.
Makes 4 servings
1 pound purple potatoes (approximately 4-5 medium size)
Ghee or olive oil
Generous pinch amchur (dried mango powder)
Sprinkle of salt
For Cranberry Chutney
14 ounces fresh cranberries
1 green apple, peeled, cored and cut into ½-inch pieces
1 cup sugar
1 cup fresh orange juice
1 tablespoon grated unpeeled ginger
4-5 cloves, crushed or chopped
1 teaspoon chili powder
Boil the potatoes until fork tender. Drain, then chill them for 2-3 hours or preferably overnight.
Preheat oven to 350 degrees. Without peeling the potatoes, slice them into ½-inch wheels. Lay them in a single layer on a baking sheet and brush generously with ghee or olive oil. Sprinkle with salt and amchur. Roast for 10-15 minutes or until they have a bit of color on the edges.
Place a small chunk of cream cheese on each potato slice and top with a small dollop of cranberry chutney. Return to the oven for another 3-4 minutes. Serve them warm and garnish with scallions.
For Cranberry Chutney
In a large stockpot, combine all the ingredients and bring to a rapid simmer on medium heat. The apple, cranberries and sugar will soften and release liquid. Lower the heat, cover the stockpot and let cook for 15-20 minutes or until it thickens and comes together. Turn the heat off and let the chutney rest. The flavors are best the next day; this recipe makes about 1½ cups of chutney, so you will have leftovers for other uses.