Crispy and crunchy on the outside and soft and fluffy on the inside Ugandan Fried Irish Potatoes that are great for parties and gatherings. Recipe includes video.
Happy New Year Friends! I hope yours started on a good note. I am back and with so much in store starting with this flavorful fried Irish potato dish that I am sure you will love. I included a video to walk you through the process of making these potatoes. This dish is popularly served at gatherings. As we all look forward to a time when we can gather with family and friends, this is a good time to try this dish.
What you will need:
10-12 Irish Potatoes
1 Onion, sliced
1 Tsp. Garlic ginger Paste
1 Tbsp. Curry powder
Oil for frying
- Slicing the potatoes in half helps them cook fully through. If the potatoes you are using are smaller, you can cook them whole.
- You can add to the flavor by adding chopped green pepper, chili powder and beef/chicken broth to the potatoes before boiling.
- Generously salt the boiling water so that the potatoes are well flavored.
- Letting the potatoes cool completely before frying helps create the famous crispy and crusty exterior and prevents them from melting in the oil.
- Peel and wash potatoes. Slice the potatoes in half.
- Place the potatoes in a separate pan and add enough water to boil the potatoes. Next add the onions, garlic ginger paste, curry powder and salt.
- Bring the potatoes to a boil. Boil till cooked through but not falling apart.
- Remove from fire and drain the water in a separate bowl. You can use the water to cook other foods since it has a lot of flavor.
- Let the potatoes cool down completely. You can even fry them the next day.
- Place a pan on fire. Add enough oil to deep fry the potatoes.
- Deep fry the potatoes till golden and crispy.
- Remove the potatoes from the oil and let cool.
- Serve warm alone, with Kachumbali, or your favorite stew.
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