Crispy Potatoes with Curry Leaves Dip
These Indian style patatas bravas have crispy air fried potatoes served on a curry leaf infused sour cream dip. Serve these on a platter or in small individual cups for easy holiday entertaining.
Servings: 6
Ingredients
- 3 large potatoes 700-800 grams, I used russet potatoes
- generous pinch baking soda
- ½ to ¾ tablespoon olive oil
- ½ teaspoon salt divided
- 1 teaspoon oil I used avocado oil
- 35-40 curry leaves
- 1 cup sour cream I used full fat
- ¼ teaspoon smoked paprika
- ¼ teaspoon red chili powder
- 1 teaspoon tomato paste
- black pepper to taste
- chopped chives to garnish
- salted peanuts crushed, to garnish
Instructions
- Fill a medium size pot with water and let then let the water come to a boil. Once it boils, add baking soda to it followed by cubed potatoes. Let the water come to a boil again after adding the potatoes and boil exactly for 1 minute. The remove the pot from heat and drain the potatoes using a colander. This extra-step of boiling the potatoes in alkaline water results in extra crispy potatoes. Transfer the potatoes to a kitchen towel and let them dry completely. You can pat them with kitchen towel so that they dry faster.
- Once the potatoes are dry, preheat the air fryer. Toss the potatoes in olive oil and then transfer them to the air fryer in a single layer. Air fry at 380 F degrees for 20 to 25 minutes or until crisp. You might need to do this in batches if you have a smaller air fryer.
- While the potatoes are in the air fryer, make the curry leaf dip. Add 1 teaspoon of oil to a pan on medium heat and then add the curry leaves to it. Sauté for a few minutes or until the curry leaves crisp up. You would be able to hear the crispiness. At this point, remove the curry leaves into a bowl.
- Crush the crisp curry leaves and add them to a bowl of full-fat sour cream along with smoked paprika, red chili powder, tomato paste, remaining 1/4 teaspoon of salt and some freshly ground black pepper. Also add around 1-2 tablespoons of water to thin it a out a little. Mix everything using a whisk and your dip is ready.
- Meanwhile once the potatoes are done, take them out of the air fryer and sprinkle them with remaining 1/4 teaspoon of salt.
- To plate the dish, take your serving platter and add 1 to 2 tablespoons of dip at the bottom of your plate and spread it using the back of your spoon. Then arrange the crispy potatoes on top. Drizzle more of the curry leaf dip generously all over the potatoes. Then sprinkle with chopped chives and crushed peanuts. Enjoy!
Notes
- The total time does include the time it takes for the boiled potatoes to dry before you can air fry them.
- The dip will thicken as it sits so definitely add 1 to 2 tablespoons of water to thin it out a little.
Nutrition
Calories: 239kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 226mg | Potassium: 838mg | Fiber: 4g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 154mg | Calcium: 86mg | Iron: 2mg