Crispy Potatoes with Curry Leaves Dip

Method6 steps · about 50 min

1. 1

   Step 1: Peel and cut the three large potatoes into one-inch (2.5 cm) cubes. Bring a pot of water to a boil and add the generous pinch baking soda, then the potato cubes. When it returns to a boil, boil for exactly one minute. Drain and dry the potatoes completely on a kitchen towel.

   Blanch potatoes after water returns to boil · 1 minUses Water as needed for potato blanching; drain afterward · Generous pinch baking soda · 3 large potatoes (700-800 grams, I used russet potatoes)

2. 2

   Step 2: Preheat the air fryer according to its instructions. Toss the prepared potatoes with the half to threequarter tablespoon olive oil (1/2–3/4 tablespoon) and arrange in a single layer, working in batches if needed. Air fry at 380°F (193°C) for twenty to twenty-five minutes, until centres are tender and surfaces crisp.

   Air Fry Potatoes · 25 minUses Briefly blanched drained completely dried potato cubes · 1/2–3/4 tablespoon olive oil for potatoes

3. 3

   Step 3: While the potatoes air fry, heat the separate teaspoon dip oil (1 teaspoon) in a pan over medium heat. Saute the thirty-five to forty curry leaves (35-40) until crisp, then transfer to a bowl.

   Uses 1 teaspoon oil (I used avocado oil) · 35-40 curry leaves

4. 4

   Step 4: Crush the crisp prepared curry leaves and whisk into the cup sour cream (1 cup) with the quarter teaspoon smoked paprika, quarter teaspoon red chili powder, teaspoon tomato paste (1 teaspoon), quarter teaspoon of the divided salt and black pepper (to taste) to taste. Add one to two tablespoons of the separate dip water (1–2 tablespoons) as needed to thin.

   Uses Prepared fried crisp curry leaves · 1 cup sour cream (I used full fat) · ¼ teaspoon smoked paprika · ¼ teaspoon red chili powder · 1 teaspoon tomato paste · Quarter teaspoon of total salt for dip · black pepper (to taste) · 1–2 tablespoons water as needed to thin dip

5. 5

   Step 5: Meanwhile once the potatoes are done, take them out of the air fryer and sprinkle them with remaining 1/4 teaspoon of salt.

   Uses Tender crisp air-fried potatoes · Remaining quarter teaspoon salt for potatoes

6. 6

   Step 6: Spread a little prepared dip on a serving platter or divide among small serving cups. Arrange the hot seasoned potatoes over it, drizzle more prepared dip and finish with chopped chives and the tablespoon crushed salted peanuts (1 tablespoon). Serve immediately.

   Uses Hot salted crisp potatoes · Complete curry-leaf sour-cream dip · chopped chives (to garnish) · 1 tablespoon crushed salted peanuts for garnish