Jumping Potatoes
(Thrice fried crisp potatoes, very popular among the Baghdadi Jews. Served with schug, a spicy red chilli paste. Make the schug a day before for best results)
Serves: Two
Time required: 90 minutes

300 g baby potatoes
1/4 tsp turmeric
salt to taste
oil for frying
For the schug:
50 ml malt vinegar or apple cider vinegar
50 g dried red Kashmiri chillies, deseeded
20 g chopped garlic
50 g tomato puree
1 tsp roasted coriander seeds
salt to taste
1 tsp sugar
To prepare the schug:
Heat the vinegar and soak the red chillies in the hot vinegar for about two hours.
Place all the ingredients in a grinder and grind to a fine paste.
To prepare the potatoes:
Peel the baby potatoes and prick them with a fork. Heat some salted water in a pan along with the turmeric. When it boils, blanch the baby potatoes for about two minutes. Drain completely.
Place the potatoes in enough cold oil to cover them and bring it to a low heat.
When the oil heats up, lower the flame and cook for about five minutes. Then turn off the heat and allow the potatoes to cool in the oil. When the oil cools down, repeat the process of heating and cooling the potatoes twice more. This will cook the potatoes completely and the process will give the potatoes a crisp outer coating and a soft centre.
Drain on paper towels, and serve with the schug.