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Siddha Alur Bhala (Blackened Spicy Home Fries)

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“From First things first: this is spicy! A little bit of rearranging on my part here and there. Requires a bit of preparation, but worth it. Boil the potatoes the evening before or first thing in the morning and use a cast iron skillet for the best results for blackening the potatoes.”

Ingredients Nutrition


  1. The day before, or early on the day of preparation, boil the potatoes until 3/4 cooked. Drain and set aside to cool. Once cool, cover and refrigerate. (Or bring to room temperature.).
  2. Whirl the chipotle and ancho chili in a blender or clean coffee mill until ground.
  3. Heat 2 tablespoons of the oil on medium-high heat in a cast iron skillet and brown the cooled potatoes; about 10-12 minutes. Remove with slotted spoon and set aside. Scrape off the browned potatoes that stuck to the bottom of the pan and discard.
  4. Add the remaining 1/2 tablespoon oil to the skillet. Add the bay leaf and ground chilies and cook until darkened; about 1 minute. Add the hing and the remaining spices. Now add the sugar, potatoes, cumin and cayenne pepper.
  5. Fry the mixture for about 3-5 minutes to blend the flavors; stirring often and reducing heat if necessary. You are wanting to blacken the potatoes, NOT burn them!
  6. Remove from heat and serve with a dollop of plain and yogurt and a lemon wedge. Allow your guests to season to taste with salt.
  7. Can be served hot or at room temperature.

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