Ingredients:
1 kg potatoes
2 tablespoons curry powder
3 -4 teaspoons light sesame oil or 3 -4 teaspoons coconut oil or 3 -4 teaspoons light vegetable oil
coarse salt
Directions:
Boil the potatoes in their jackets in water to cover and cook until tender but firm.
Drain and peel.
Cut potatoes into 4 cm.
thick slices and put in a bowl.
Sprinkle the curry powder over the potatoes while they are still warm.
Sprinkle 3-4 Tbsp.
water over them and toss carefully to coat pieces evenly with the spice mixture.
Set aside for 15 minutes to allow the potatoes to cool.
Heat the oil in a kadhai or large frying pan over high heat for 2 minutes.
Add the potatoes and sprinkle on salt to taste.
Reduce heat to medium or medium-high and fry the potatoes, turning until nicely browned (12-15 minutes).
Potatoes will develop a crisp crust when brown.
Serve warm, at room temperature, or cold.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.