Potatoes with Curry Leaf Inserts
I learned a version of this recipe from Dan Barber and soon it became a favorite in our house but with several differences: he uses sage and I turn to curry leaves. He uses paprika, I am partial to chaat masala. I just love the simplicity of this recipe. Yes, it is deep-fried. Make it once in a while and you will love it even more or as my kids say, “Love it now as it wont be back on the menu for a year at least.”
Oh, and Chef Dan Barber.. THANK YOU!
Canola oil, for frying
2 large unpeeled Yukon Gold or russet potatoes, scrubbed
Handful of curry leaves
Chaat masala for garnish (you can buy this for 99 cents or a buck at any Indian grocer or online at Amazon. My preferred brand is MDH)
Sea salt to taste
Pour enough oil into a large (6-quart) pot for it to reach a depth of 2 inches. Heat over medium heat until the oil registers 200 degrees on an instant-read thermometer. Place paper towels on a large platter
Slice the potatoes into 1/16-inch-thick slices. Use a very thin, sharp knife to make 2 slits in the center of each slice, spaced vertically about 1/2 inch apart. You can use a mandolin if you have one as it will give you thinner slices. Thread 1 curry leaf through the slits in each slice.
Increase the heat under the pot to medium-high.
Working in batches, fry the potato chips for 3 to 4 minutes, turning occasionally, until golden and crisp. Use a slotted spoon to transfer the chips to the paper-towel-lined platter. Sprinkle with chaat masala to taste. Taste one chip to see if you need to salt it. I don’t but I find some people like it a little more savory. So add salt if you need to and serve immediately.
Thank you to Alka Keswani for taking this superb photo of my dish and giving Life of Spice permission to use the photo here. THANK YOU!