During my participation with MasterChef Canada I was tasked with preparing the potatoes for three of the team challenges so, I know potatoes well! Potatoes are the side dish of choice in our home and I make them at least 3 times a week. I was recently introduced to The Little Potato Company. I LOVE a great story and the story about how Angela Santiago, Co-Founder and Chief Potato Champion and her father, Jacob van der Schaaf started from simply growing, packaging and selling their little potatoes at local farmers markets is quite inspiring.  Read about their story here.  Now they are available across Canada! That has to say something about their amazing potatoes if all of Canada wants them!
Immediately I was impressed with the packaging. I was used to buying potatoes in those large brown bags that when I would get home I would often become disappointed because the potatoes that I couldn’t see were on their way to rottsville. You never have to worry about this when you buy The Little Potato Company potatoes because they are ALWAYS fresh. Can we talk about the best part of these potatoes – they are pre-washed! No more sand in my kitchen! Alleluia! In addition to the obvious beautiful packaging that allows the potatoes to breath while you’re waiting to cook them up and them being pre-washed, Little Potato Company potatoes are available in so many different varieties: Baby Bloomer, blushing belle, fingerling, something blue, trio, little reds and little yellows, just to name a few! Lastly, their potatoes are thin skinned so there is no peeling required! That shaves a minimum of 10 minutes off my dinner prep time! I don’t have to struggle with my potato peeler and my green bin anymore!

So, Potatoes have gotten a bad wrap because of their starch content and blah blah blah but what many people don’t know is that these potatoes are actually nutritious and healthy for you to include as part of a balanced meal. They are an excellent source of Potassium also they are fat, gluten and cholesterol free!
I wanted to showcase all of the wonderful qualities of these potatoes so I wasn’t going to mash them up or hide them among other vegetables. I also didn’t want to make them a side dish, I wanted to make them into the star of the show and enhance their already delicious flavour. I chose to showcase these potatoes in a samosa – but don’t worry – they won’t be hidden inside samosa dough because my samosas are exposed, hence the name! I checked out the recipes section on the Little Potato Company’s website and they have a ton of great recipes featuring their great potatoes but I didn’t see a Samosa recipe! I was quite surprised! Who doesn’t like samosas!? It’s time to add this recipe to their website, I think!
Here is a great party appetizer to add to your menu.  Enjoy!
With Love,
Julie
Inside-Out Samosas www.dailytiramisu.com


 

Inside-Out Samosa
 
Prep time
Cook time
Total time
 
Samosas are always a crowd-pleaser. These flavours are great to work up your appetite for the main meal and they are perfectly bite-sized and light.
Author:
Serves: 20
Ingredients
  • Samosa Dough
  • 1 Cup All purpose flour
  • ¼ tsp Ajwain seeds (optional)
  • 1 Tbsp oil
  • ½ tsp Salt
    Potato Topping
  • 1 Onion
  • 1 Green chilli
  • ½ inch piece Ginger
  • 1 lb of yukon gold potatoes
  • Coriander leaves (optional)
  • 3 Tbsp oil
  • 1 tsp Cumin seeds
  • 1 tsp Chilli powder
  • ¼ tsp tsp Turmeric powder
  • 1 tsp Coriander powder
  • ½ tsp Cumin powder
  • Lemon juice to taste
Instructions
  1. Prepare the Samosa dough: In a bowl mix together all purpose flour, salt and oil. Incorporate the ingredients well with your fingers (this is done to get crispy samosas). Then add Ajwain seeds and then add water a little at a time until you get stiff dough that is not too sticky. Cover your dough with a damp cloth and let it rest for 20 minutes.
  2. Prepare the filling: The instructions on the bag say to boil the unpeeled potatoes for 15 minutes (the skin comes off easily after they have been steamed.) I chose to steam instead which prevents your potatoes from getting too mushy. Steam your potatoes for about 10-15 minutes. You don't want them to be too tender as they will be hard to cut into nice cubes. Peel the skin and cut them into cubes. Usually, these potatoes would not require peeling because they have a thin skin however, for a nice refined samosa, peeling is necessary.
  3. Finely chop your onions, ginger and green chilli.
  4. Heat oil in a saute pan. Add the cumin seeds to the oil until they sizzle. Add onions, ginger, green chillies and saute until the onions turn transparent. Add the coriander powder, turmeric powder, chilli powder, cumin powder and salt. Incorporate all of the spices and cook for 2-3 minutes.
  5. Add cubed potatoes, chopped coriander leaves and mix well. Switch off the flame. Add few drops of lemon juice to taste.
  6. Make your Samosa Disks: Flour your surface and roll out your dough to about ¼ inch thickness. Cut out round disks using a round cookie cutter about 2 inches wide. Put your cut out samosa dough disks onto a floured parchment-lined baking sheet. Get a plate prepared and line it with paper towel.
  7. Heat your oil in a 3.5 quart sauce pot to about 360 degrees Fahrenheit. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the disks. Reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 5 or 6 discs into the oil gently and fry both sides until golden brown and bubbly (about 1 minute per side). Put on a paper towel-lined plate and lightly salt with kosher salt. Fry the rest of the samosa disks in the same way.
  8. Assemble your Samosas: Put your samosa disks onto a plate and pile a small amount of the potato mixture onto the disk. Add a cilantro leaf on top of each. Serve warm with your favourite chutney. I served mine with a mango chutney.
*I was provided this product free of charge however, and as always, all opinions are my own.