Curried Chips
curry and chips are a match made in heaven!
prep time 10 min total time 30-45 mins serves 2-3 people
This recipe is inspired by traditional methods for cooking roast potatoes to get the fluffiest and crispiest chips EVER.
Heating the oil in the oven ahead of adding the potatoes, makes sure that the oil isn’t immediately soaked into the chips, but instead left to crisp the outside and create a crunchy golden coating. Similarly par-boiling makes sure the chips are as fluffy as possible on the inside.
Curry sauce on chips is a classic dish across you’ll find in most English chippies, so I thought this could be a fun alternative to make your regular chips a bit more exciting.
Give the curry ketchup a go too, the spices perfectly compliment the flavours on the curried chips.
ingredients
500g white potatoes
2 tbsp curry powder
Vegetable oil
Salt and pepper
Curry ketchup
1/4 cup tomato ketchup
1 tsp curry powder
method
Pre-heat your oven to 220°C/450°F.
Wash, peel and chop your potatoes into chips. Add the chips to a saucepan of salted water and bring to a boil. Reduce to simmer.
Add a generous amount of vegetable oil into a large baking tray (enough to create a layer of oil at the bottom of the tray). Heat the oil in the oven for 10 minutes while the potatoes par boil at the same time for 10 minutes.
After 10 minutes, drain the potatoes in a colander and shake around to fluff up.
Add the potatoes to the heated tray of oil and stir through (please be very careful as the oil will be very hot and may spit). Season with the curry powder (the measurement here is approximate - if you want more add more!) and a generous helping of salt and pepper. Turn and mix until evenly coated.
Bake in the oven for 30-35 minutes, turning once half way through, until golden brown. Try served with some ketchup stirred through with curry powder!
notes
For added spice, sprinkle over chilli powder as well as the curry.
