Best 2 Potato Nik Recipes

Potato nik, also known as aloo nik, is a traditional side dish that originated in India. It is made of potatoes that are boiled and then pan-fried with spices until golden brown. This dish is commonly served with rice, curry, or flatbread. Its popularity stems from its simple yet flavorful preparation, making it a favorite among both adults and children. Potato nik is often made with basic ingredients like potatoes, onions, garlic, and spices, but variations exist to accommodate different tastes. This article will provide you with some of the best recipes for cooking potato nik, whether you prefer a spicy or mild version.

Here are our top 2 tried and tested recipes!

POTATO NIK

Potato Nik image

After living in what must have seemed like every neighborhood in three boroughs, my mother's parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother's kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato "nik," a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.

Provided by Mark Bittman

Categories easy, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

About 2 pounds baking potatoes, like Idaho or russet, peeled
1 medium onion, peeled
2 eggs
Salt and freshly ground black pepper to taste
2 tablespoons plain bread crumbs or matzo meal
Neutral oil, like corn or grape seed.

Steps:

Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams

POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE!

Potatonik or Potato Nik Either Way, It's Divine! image

My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section.

Provided by Aussie-In-California

Categories Low Cholesterol

Time 3h

Yield 6-12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 teaspoons active dry yeast (1 packet)
1/4 cup warm water
1/4 teaspoon sugar
6 large potatoes, peeled (idaho's or russets work best)
1 large onion
2 eggs
2 tablespoons vegetable oil (make sure it is fresh)
1 tablespoon salt
1/2 teaspoon black pepper (or more to taste, fresh-ground is best)
2 1/2 cups flour (all-purpose)
additional oil (make sure it is fresh)

Steps:

Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
Grate potatoes and onion by hand or in a food processor.
In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.

Tips for Making Potato Nik

Use a good quality potato. A starchy potato, such as a Russet or Yukon Gold, will result in a fluffy nik.
Shred the potatoes finely. This will help them to cook evenly.
Squeeze out the excess moisture from the potatoes. This will help to prevent them from becoming soggy.
Season the potatoes well. Salt, pepper, and garlic powder are all good choices.
Cook the nik over medium heat. This will help them to cook through without burning.
Flip the nik frequently. This will help them to cook evenly.
Serve the nik hot. They are best enjoyed fresh out of the pan.

Conclusion

Potato nik is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover mashed potatoes, and it can also be made with fresh potatoes. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.