In our house there was always a bit of a tug-of-war. My favorite carb is rice I love rice, and enjoy it with all dishes. My two younger sisters love potatoes, which is the one carb I can actually take a pass on and even prefer not to waste calories on. But the one potato dish we all agree on is Potato Buranee. This is the one dish we could all make and agree on, as it is simple and delicious
Potato Buranee is just like Eggplant Buranee, the only difference being that garlic plays a much bigger role in this dish. The potatoes are first fried in garlic flavored oil, and then minced garlic is sprinkled over the tomato sauce that is layered on the potatoes. And of course like all Buranee, the potatoes are served with nice thick Chakkah and sprinkled with mint.
I like to use Baby Red Potatoes, or any type of less starchy potato as I feel they fry and keep form better. And of course- Happy Birthday to my beautiful sisters who were both born in the month of April, and with whom I have enjoyed this dish on many relaxing evenings giggling and laughing as sisters always do.
-1 24 ounce Baby Red Potatoes (About 10 small potatoes, I used a bag from Trader Joes)
-4 cloves freshly minced garlic
-1/2 cup Tomato Paste
-1 to 2 cups water
-2 Cups Chakkah/Greek Yogurt/Labneh (Thickly strained, mixed with 1 clove minced garlic and 1 teaspoon salt)
1. Heat up the oil in a frying pan. I like to use olive oil as this adds a delicious flavor to the potatoes, but you have to be careful with olive oil as it may burn quicker.
2. Slice your potatoes nice and thin, similar to potato gratin about ¼ inch thick.
3. Add a clove of freshly minced garlic to the hot oil and give it a whirl.
4. Add the potato slices and fry on each side until golden brown.
5. In another shallow frying pan, place the potatoes, try to make it all one layer or at the most two layers. Then pour the tomato sauce on top of the potatoes. Finally sprinkle 2 cloves fresh minced garlic over the sauce. Cover the pan with a paper towel and let the potatoes simmer on medium-low for about twenty minutes with lid on. (I like to let the potatoes finish on the stove-top as the potatoes sometimes get dry in the oven)
6. To serve: Place a layer of Chakkah on a serving dish, carefully top with the potatoes, and add another layer of Chakkah and a sprinkle of fresh mint. (I went a little wild with the mint, but that is not necessary)
1. Fry minced onion until golden-brown color and 2 cloves of minced garlic.
2. Add ½ cup of tomato paste and 1 to 2 cups of boiled water.
3. Let this come to a boil, and check the flavor. Add salt to season and a teaspoon of sugar to cut down on the acidity.
4. Let the sauce simmer on medium low for twenty minutes with lid on until the oil comes to the top and the sauce is ready. Alternatively you could just use a can of tomato sauce, but I like this sauce better as it is smoother.