Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Just tried this last night and it was not very successful. I weighed the potatoes and cut precisely but it was a massive amount for the 12" hexclad skillet I used and the whole thing really just turned to mush when the pan was covered to sweat the onions. I appreciate the flavor profile but the technique of sauteing potatoes and then adding onion and covering didn't work well. Also, the turmeric ended up making the dish taste too metallic. I usually use it for color. Would have been nicer with a bit of garam masala or curry blend instead of just tumeric and mustard seed.