Crispy Indian Potatoes with Warm Massaman Sauce

GF DF
Serves: 4

Ingredients:

FOR THE CRISPY SPICED POTATOES
1kg waxy potatoes (Dutch cream or Kipfler ideal)
2 tbsp ghee or extra virgin olive oil
1 tsp garam masala
1 tsp cumin seeds
1/2 tsp mustard seeds
Salt to taste

FOR THE WARM MASSAMAN SAUCE
1 tbsp MARION’S Kitchen Masaman Curry Paste
1 tsp grated ginger
1 garlic clove, minced
3/4 cup coconut milk
1 lime, juice and zest
1 tsp peanut butter (for richness, optional)
Pinch of salt and coconut sugar to balance

TO SERVE
Finely chopped fresh coriander 
Crispy curry leaves 
Coconut yoghurt (optional)

Method:

Preheat the oven to 220°C (430°F) (fan on if you’ve got it). Peel and cut potatoes into chunky wedges or rough-edged chunks. Boil in salted water for 8 to 10 mins, until just tender. Drain, then give them a gentle shake to rough up the edges. Toss in a bowl with ghee/oil, garam masala, cumin & mustard seeds, and a generous pinch of salt. Spread on MAKO Roasting Tray (don’t crowd!) Roast for 35 to 45 mins, flipping once, until deep golden and crisp. In the last 5 to 10 mins, scatter over curry leaves, they’ll crisp up like little spiced chips.

In a small MAKO saucepan or frypan, sauté the curry paste, garlic, and ginger in a drizzle of oil for 1 min. Add coconut milk, lime juice and zest, and optional peanut butter. Stir well. Simmer for 5 to 7 mins, stirring, until warm, slightly thickened, and spoon-coating glossy. Taste and balance with a tiny pinch of coconut sugar or more lime if needed.

Pile your spiced crispy potatoes onto a serving plate. Spoon over (or serve on the side) the warm coconut rendang sauce. Finish with extra crispy curry leaves, fresh coriander, or even a dollop of coconut yoghurt for cool contrast.