Servings: 4 to 6
All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.
OMG. These are sooooooo good. I had Morton's kosher salt and have learned (shhhh from another cooking magazine) to double the salt if I am using Mortons. Perfect! I think I will try "peels on" next time and not mash quite as much. This is DEFINITELY A MAKE AGAIN.
These samosa potatoes are outstanding, much better than the traditional type. These are almost too good to put in actual samosas.
Haven't tried it yet, but I will. I think this would be great as a filling for an empanadas, or wrapped in puff pastry as a turnover. I've done it before with great success, being careful to not mash the potatoes up too much. But the seasonings in this recipe look very good and worth a try.
I cannot review because I have not made it but as a big fan of samosas I am anxious to try it
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