Curried potatoes

When I found this old 1940s wartime recipe in a book I punched the air and went YESSSSSS!  I kind of wanted something that was like fast food but without the unhealthy bits and for anyone British, this was like the healthy version of “chips, curry sauce and mushy peas” and this was surprisingly good and there was no added fat in any shape or form! (although the original recipe calls for 1 oz of dripping to be dotted over the top while baking)

Curried Potatoes

  • 2lb washed potatoes in their skins
  • 1 dessertspoon of curry powder
  • 1 dessertspoon of medium oatmeal
  • pinch of salt
  • 1 oz dripping (optional)

Method

  1. Place potatoes in boiling water and parboil for about 10 minutes
  2. Mix curry powder, oatmeal and salt together
  3. Sliced or chunk parboiled potatoes into 1/2 inch pieces
  4. Ensure the surfaces of potato are moist before rolling in the curry powder mixture
  5. Place pieces on baking tray and dot with 1 oz dripping (optional)
  6. Cook in oven at 230 C for about 30 minutes until the outsides start to crisp
  7. Garnish with extra salt and vinegar for that chip shop taste
  8. Serve with fresh peas

 

 

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