Spicy Curried Potatoes
This is more a stir-fry than a curry in spite of the name, which, like the recipe, comes from “Classic Indian Vegetarian and Grain Cooking” by Julie Sahni (William Morrow, 1985). The potatoes get no sauce, just a coating of curry powder that adheres to their flesh as they crisp in the pan. Grinding your own curry powder is not strictly necessary, especially if you have a brand you like in your cupboard. But this is a very, very nice blend, unusually fragrant and nuanced. The quantities below will give you more than you need for the potatoes. Make half a batch if you wish, or make the whole amount and start thinking of things you’ll do with the rest. Pete Wells
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