These potatoes are ‘parmentier’, as featured in Open Rhodes: a shallow-fried, diced potato cooked until golden and crisp and soft in the centre. The difference with these is that I’m rolling the potatoes in Madras curry powder before frying. As the potato cooks, so does the curry flavour. The potatoes are very, very tasty and moreish!
A soured cream dip can easily be made to go with them by mixing 150 ml (5 fl oz) of soured cream with the juice of 1–2 limes or lemons, seasoned with