Glenkerry Potatoes Recipe
Crisp fried pub chips smothered in Rose's curry sauce
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Ingredients
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Potatoes
Rose's Curry Sauce
Method
Preparing the Potatoes
- 1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into thick strips, approximately 1/2 inch wide, to create chips.
- 2
Soaking the Potatoes
Place the cut potato strips in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.
- 3
Drying the Potatoes
Drain the soaked potatoes and pat them dry using a clean kitchen towel to remove any excess moisture.
Frying the Potatoes
- 4
Heating the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Frying the Chips
Carefully add the dried potato strips in batches to the hot oil. Fry until they are golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and place them on paper towels to drain excess oil.
Making Rose's Curry Sauce
- 6
- 7
Adding Spices and Base
Stir in the curry powder, cooking for 1 minute until fragrant. Add the coconut milk, tomato paste, brown sugar, salt, and black pepper. Stir well to combine.
- 8
Simmering the Sauce
Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
- 9
Finishing Touch
Remove the sauce from heat and stir in the lime juice for additional flavor. Adjust seasoning if necessary.
Serving
- 10
Plating the Dish
Serve the crispy fried potato chips on a large plate or bowl, generously smothered with Rose's curry sauce. Enjoy immediately while hot!