Batter-dipped, fried potatoes are very common in the colder Andean region of Colombia. Serve them with Ají de Aguacate.
3pounds (about 18) small potatoes
1chicken bouillon cube
½teaspooncolor* or turmeric
3cupsoil for frying
Wash the potatoes thoroughly. Cut in half lengthwise.
In a large pot place 8cups of water, salt and the bouillon cube. Bring to a boil. Add the potatoes, cover and simmer for 20 to 30 minutes or until the potatoes are tender when pricked with a fork. Drain the potatoes and discard the water. Let cool for 10 minutes.
For the Batter
Place the flour, salt, color, cumin, egg, and 1cup water in a bowl and mix with a wire whisk or fork until the mixture is smooth and free of lumps.
Pour the oil into a deep, heavy pot, place over medium-high heat, and bring to a temperature of 350°F.
Dip the potato pieces one by one into the batter, and drop carefully into the oil.
Deep fry for 3 to 4 minutes or until golden all around.