Treacle Tamarind Fries Recipe

Prepare potatoes

Wash and peel the potatoes (peeling optional). Cut into 2 cm cubes for chunky fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then drain and pat completely dry with a clean towel.

Coat and rest

Place the dried potato cubes in a large bowl. Sprinkle over the cornstarch and toss until evenly coated. Season with 1 tsp fine salt and the black pepper. Let rest 10 minutes while you heat the oil; cornstarch gives a crisp exterior.

Fry - first cook

Heat the vegetable oil in a deep heavy-bottomed pot or deep fryer to 150°C (300°F). Working in batches, fry the potato cubes for 4–5 minutes until just tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry - finish

Increase oil temperature to 185°C (365°F). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Drain well, transfer to a large bowl, and immediately sprinkle with the remaining 0.5 tsp fine salt to season while hot.

Combine ingredients

In a small saucepan combine black treacle, tamarind concentrate, brown sugar, soy sauce, rice vinegar and 60 ml water. Whisk in grated ginger, minced garlic, ground cumin, smoked paprika and red chili flakes until smooth.

Simmer and reduce

Place the pan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar. Let simmer for 5–7 minutes until slightly thickened and glossy; it should coat the back of a spoon. Taste and adjust: add a splash more water if too thick, or 1 tsp additional tamarind for more tang.

Finish with butter

Remove the pan from heat and whisk in the butter until melted and the sauce is shiny. This rounds the flavors and gives a sticky sheen to the fries.

Toss fries with sauce

Place the hot fries in a large mixing bowl. Pour the warm treacle-tamarind sauce over the fries in two additions, tossing gently but thoroughly after each addition so the sauce evenly coats the cubes. The fries should be sticky but not swimming in sauce.

Plate and garnish

Transfer the sauced fries to a serving platter. Scatter the finely diced red onion, chopped coriander and thin slices of fresh red chili over the top. Finish with a sprinkle of sea salt flakes and serve immediately with lime wedges on the side for squeezing over just before eating.

Serving note

These fries are best eaten hot and messy. If you need to hold them briefly, keep in a warm oven (100–120°C / 210–250°F) on a rack so they remain crisp before saucing.