Pan-fried potatoes with peanuts, black pepper and lemon juice (Ferrari) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 177) by Meera Sodha

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Accompaniments: Whole roast masala chicken (Masala murghi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sdeathe on June 21, 2023

    As the other reviews, we loved this. I did reduce the salt significantly; much less salt was just fine.

  • Meags on February 25, 2023

    Delicious!!! These were fantastic! Simple to make, complex flavor. We will make these again for sure!

  • TrishaCP on September 19, 2017

    Not much else to add to the other reviews, but we loved these too. I served them with the Masala Chicken and kale, and I have to say, I didn't like the combination with the chicken (though I very much liked it with the kale). I thought the chicken and potatoes were too dry together. I like the idea of trying these with lentils like Lilham suggests.

  • macfadden on April 03, 2017

    These potatoes were well received, but I would recommend adding salt slowly and to taste rather than dumping in the amount she recommends. These things are a matter of taste, of course, but I thought it was way too much salt and had to try to scrape all the salt on the bottom of the pan to one corner and get it out of the pan. I cut the potatoes a bit smaller than it said so they would cook in a reasonable amount of time, but otherwise followed the recipe.

  • clcorbi on December 04, 2016

    Made for our dinner party for two vegan friends. How can you go wrong with fried potatoes? These were delicious and looked very pretty with all their garnishes--I set the whole tray of them out on the table, and they were gone before dinner was over. A resounding hit and I would love to try these with Sodha's Masala Chicken, like she recommends.

  • raybun on November 13, 2016

    Excellent recipe, a perfect accompaniment to the whole roast masala chickens. The ground peanuts added another dimension.

  • lilham on September 27, 2016

    This is sauté potatoes with an Indian twist. Mr Lilham and I thought they were the best we had. I served this with the middle eastern lentils from Diana Henry's Cook Simple. They worked very well together.

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