Creamy Curry Potatoes
Makes: 1 regular sized bowl equaling 1 large serving or 2 small servings of curried potatoes
Ingredients
250 g baby potatoes
2 tbsp mayonnaise
1 tsp Malaysian curry spice
Handful of fresh curry leaves
3/4 tbsp olive oil + more to fry the curry leaves
Salt and pepper, to taste
Method
Preheat the oven to 425 F. Cut the potatoes in half, drizzle with olive oil, season liberally with salt & pepper, and arrange on a baking tray lined with a parchment sheet. Bake the potatoes for 20 minutes, till the edges are wrinkled and crisp.
Fry the curry leaves: Heat 2 - 3 tablespoons of olive oil in a small saucepan. When the oil is hot enough, drop in the curry leaves one by one and fry till they’re just about wrinkled and only very slightly browned. Be careful not to burn them! Swiftly take them out and lay them out on a paper towel to soak up the excess oil and crunch up further.
Prep the sauce: add the curry spice to the mayonnaise and whisk well till a thick paste is formed.
Once the potatoes are baked, let them cool outside for a couple of minutes before tossing into the curry paste. Mix well to ensure every potato piece is well coated with the curry mix. Sprinkle the fried curry leaves all over and tuck in!
