Sri Lankan fried potatoes from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kerala korma; Rosamma's crispy chilli chicken; Steamed cod in a banana leaf; Coconut and lemongrass salmon curry

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

  • stepharama1 on September 24, 2024

    This was very good. It is a low effort, high reward recipe. However the directions are a little uncIear. I wasn't sure what "potato strips" meant so I used potatoes halved lengthwise and then cut into half moons. I used cilantro rather than dried curry leaves since I can't access fresh curry leaves and I've had disastrous results cooking with dried curry leaves (had to dredge little pieces of curry leaves from the dish since the leaves didn't soften). I cooked the onions longer than specified to caramelize them and ended up having to cook the potatoes longer, too.

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