Sri Lankan-Style Potato Wedges
XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips.
Servings: 4
Equipment
- Large baking tray
- Pestle and mortar or spice grinder
Ingredients
- 30 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 2 cloves
- 1 tsp black peppercorns
- 2 dried red chillies
- 1/4 tsp coriander seeds
- 1/4 tsp fenugreek seeds
- 2 green cardamom pods skins removed
- 1/4 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp rice lightly toasted in a dry frying pan
- 700 g potatoes scrubbed clean
- 3 tbsp oil + more to fry half of the curry leaves at the end any flavourless
- 2 large cloves garlic crushed
- 2 chopped fresh red chillies to garnish
Instructions
- Pre-heat an oven to 200°C/400°F.
- Place the mustard seeds, fennel seeds, cloves, peppercorns, dried chillies, coriander seeds, fenugreek seeds, cardamom seeds, cinnamon, turmeric and toasted rice in a pestle and mortar or the jar of a spice grinder. Pound or grind to a fine powder. It's okay if some of the rice still feels a little coarse.
- Cut the potatoes into large wedges. Place them on a large baking tray. Drizzle over the oil and then add half of the curry leaves, crushed garlic and spice mix. Toss with your hands to coat all the wedges.
- Bake in a pre-heated oven for 40-45 minutes, tossing the potatoes halfway to ensure they brown evenly. The rice will ensure they're deliciously crispy on the outside.
- Fry the remaining curry leaves in hot oil until crispy. Scatter these, along with the chillies on top.
- Serve with your favourite dip. This Tamarind Chutney is delicious with them, but equally, I love these wedges with some vegan Sriracha mayo.