Dualit
Dualit Product Recipe
Spicy Potato Fries
Indian inspired crispy spiced potatoes, deep-fried and coated in a golden brown mixture of mixed herbs and spices.
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Flavourful spicey mix to try at home! These Indian inspired crispy spiced potatoes could serve as both a main or a side.
Ingredients
- 2 large potatoes / sweet potatoes peeled
- Coriander
- 4-6 tbsp corn flour
- 2 tsp of garlic granules or fresh garlic cloves finely chopped
- 1 tsp of onion salt
- 6-8 tbsp sunflower oil
- Pinch salt and pepper
- 1 tsp turmeric
- 1 tsp ground chilli
Method
- Preheat the oven to 120º/140º.
- Thinly slice the potatoes and leave them to drain on a tea towel, pat off any excess liquid.
- Mix: cornflour, garlic granules, onion salt, chilli, turmeric, salt and pepper together into a large bowl or container.
- Finely chop the coriander leaves and add to the flour mix.
- Heat the oil in a deep frying pan.
- Place the sliced potatoes into the flour mixture, making sure to coat them with the flour and coriander mix turning over a few times and pressing into the flour.
- Immediately and carefully place the slices of coated potato into the hot oil and fry until golden brown and crispy, then place on a kitchen towel to soak up any excess oil before placing them back in the oven to keep warm.
- Repeat until all the potatoes have been fried and serve with natural yoghurt or creme fraiche.
Top tips.
Broccoli and cauliflower florets could serve as alternatives. Remember to blanch first, drain and pat off any liquid, then coat with the spicy mix. You can always bake these in the oven too if preferred.
Any leftover spicy flour mixture can be used to thicken a gravy or sauce.
Shallow frying instead of deep fry or using an air fryer.
Try adding different spices to the mix. You could try: ground cumin, curry powder, ginger, cayenne pepper or thyme leaves in place of coriander.
