Bratkartoffeln with Tomato Sambal & Yoghurt
German fried potatoes with South African and Indian influences.
Crispy German fried potatoes with golden caramelised edges and fluffy centres. This fusion version combines the classic comfort food with curry leaves, creamy yoghurt, and a fresh tomato sambal-inspired salad for a unique flavour combination.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Fry the Potatoes
Drain potatoes thoroughly and dry well with a clean towel.
- 2
Heat the 2 tbsp of oil in a large frying pan over low-medium heat. Fry the potato slices low and slow until golden and crispy. Avoid overcrowding the pan and avoid stirring too often so the potatoes can form a crispy crust.
- 3
Add Aromatics & Toss
Once the potatoes are almost fully cooked and golden, add the sliced onions and 10 curry leaves directly to the pan. Season with salt and pepper to taste, and continue frying until the onions are soft and caramelised and the curry leaves are crispy.
The rest of this recipe
There’s 7 more ingredients and 2 more steps to go.
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