19 July, 2016
Curry Crunch Potatoes
Curry Crunch Potatoes
Serves: 4 sides
Ingredients:
- 500g potatoes
- 1 tablespoon butter
- 1 tablespoon rice bran oil
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Method:
- Peel and dice the potatoes into even sized cubes of approximately 1.5cm
- Boil the cubed potatoes for approximately 15 minutes or until they are slightly undercooked
- Drain the potatoes into a metal seive vigorously shaking, this will remove excess water as well as roughen up the exterior of the potatoes
- Melt the butter in a heavy based frying pan
- Add in the oil and all the spices and fry off the spices for approximately a minute until aromatic
- Add in the potatoes to the frying pan and toss the potatoes continuously until well coated
- Continue to cook the potatoes tossing and turning regularly until golden and crispy, approximately 5 minutes.
Recipe Notes:
- Store covered in the fridge for maximum of 3 days
- This recipe is freezer friendly, for best results freeze after the parboiled potatoes have been coated in the curry crunch so when defrosting you just follow the last method step.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.