Crispy potatoes, how do I love thee? Let me count the ways. Actually, scratch that, let me just cook up a batch of these generously spiced potatoes, which are like potato hash on overdrive.
This classic Sri Lankan dish is spicy, oniony, flecked with umami-laden Maldive fish, and perfectly crisped at the edges. Letting the potatoes brown sufficiently is key to their success — there’s nothing like the combination of that crispy exterior and creamy interior. These potatoes reheat well, too. Not that there’ll be any left over.
2 large potatoes, peeled and diced
2 tablespoons vegetable oil
1 onion, chopped
2 sprigs curry leaves
3 dry red chiles, ground (1 to 2 teaspoons)
1 teaspoon Maldive fish
1/4 teaspoon turmeric powder
1 tablespoon lime juice
1. Bring water to boil in a pot. Add potatoes and boil for 5 minutes. Drain and set aside.
2. Heat oil in a pan. Saute onions and curry leaves until onions are translucent.
3. Add potatoes, chiles, Maldive fish, turmeric, and salt. Saute for several minutes, stirring occasionally, until potatoes are browned. Remove from heat and squeeze lime juice over before serving.