Crushed fried po­ta­toes with curry pow­der salt, lime pickle yo­gurt and bom­bay mix

Olive - - COOK -

1 HOUR 10 MIN­UTES + COOL­ING | SERVES 2 AS A SIDE EASY | V

This is one of my Sand­wich Shop’s sig­na­ture spuds dishes and a per­sonal favourite of mine. Lime pickle, blended up and mixed into yo­gurt? There is a god!

floury po­ta­toes (such as Maris Piper) 500g, un­peeled curry pow­der 1 tbsp fine salt 1 tbsp lime pickle 2 tbsp greek yo­gurt 4 tbsp veg­etable oil for fry­ing pomegranate mo­lasses 3 tbsp nigella seeds 1 tsp bom­bay mix a hand­ful spring onions 2, sliced co­rian­der and mint leaves a hand­ful of each

• Boil the po­ta­toes whole in salted wa­ter for 40 min­utes or un­til com­pletely soft (and prob­a­bly a lit­tle over­cooked). They will be­gin to split and fall apart a lit­tle – this is good. Drain in a colan­der and cool un­til com­pletely cold.

• Mix the curry pow­der and salt.

• In a food pro­ces­sor, blend the lime pickle to a purée. Com­bine with the yo­gurt and a few splashes of wa­ter un­til a driz­zleable con­sis­tency.

• Heat 1cm of veg­etable oil in a deep fry­ing pan un­til hot.

• On a plate, crush the po­ta­toes with your hands into dif­fer­ent shapes and sizes. Tip the spuds into the oil and fry for 10 min­utes, toss­ing reg­u­larly un­til golden brown and gor­geous-look­ing, then spoon all the bits into a bowl. Sprin­kle some of the curry pow­der salt lib­er­ally all over them and toss.

• Tip the spuds onto a serv­ing plate. Driz­zle the pomegranate mo­lasses all over them. Take spoon­fuls of the lime pickle yo­gurt and throw it over the po­ta­toes (pre­tend you’re Jack­son Pol­lock).

• Sprin­kle the nigella seeds and bom­bay mix over, and scat­ter the spring onions and herbs on top. Devour, mar­vel­ling at how many other things you might be able to sprin­kle with that left-over salt – it’s de­li­cious with boiled eggs.

PER SERV­ING 487 KCALS | FAT 19.4G SAT­U­RATES 2.8G | CARBS 64.4G | SUG­ARS 10.4G FI­BRE 5.2G | PRO­TEIN 11.1G | SALT 5.3G

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