Fried Potatoes with Curry Leaves and Panch Phoron

Ingredients

• 1 kg small organic potatoes (triplets)
• Salt
• 1 Organic Lime
• 150 g Greek yogurt
• 1 fig
• 20 g chili sauce (2 tbsp)
• 45 g butter (3 tbsp)
• 2 tsp Panch Phoron (Asian spice blend)
• 1 handful curry leaf (Asian grocery)

Instructions

1. 1.

   Wash the potatoes thoroughly, optionally peel and boil in salted water for about 15 minutes. Drain, let them dry and steam off excess moisture for 5 minutes.

2. 2.

   Meanwhile wash the lime hot, pat dry and finely grate its zest (use the remainder elsewhere). Whisk the yogurt in a small bowl until smooth. Halve the fig, scoop out the flesh with a spoon, mash with a fork and mix with chili sauce. Pour the chili-fig sauce over the yogurt and fold gently.

3. 3.

   Add butter to a large pan and melt on low heat for 5 minutes. Gently press the potatoes with your palm, add them to the pan and fry over medium heat for 5–10 minutes until golden brown and crispy.

4. 4.

   Sprinkle the fried potatoes with Panch Phoron, salt and curry leaves and fry for another minute. Remove from heat, arrange in a bowl, sprinkle with some lime zest and serve with yogurt.