Whats For Lunch?

"Curried potato is a regular side here in Trinidad, but rarely does one see it in chip form. That’s a shame because the flavours are just as lovely when combined with a salty crunch". Thanks to Trinigourmet.com, you can experience two of your favourite flavours - curry and chip! - in one delicious homemade snack. While these chips are cut with a mandoline, you can also hand-cut them as thick or as thin as you like.

Curried Potato Chips

INGREDIENTS:

2 large Idaho or Russet potatoes
2 cups peanut oil, for frying
1 tsp garlic sauce
2 teaspoons madras curry powder
kosher salt

METHOD:

1. Using a mandolin, thinly slice the potatoes
2. In a large heavy pot, heat the oil to 360F.
3. Fry the chips in batches, draining on a stack of paper towels. Be sure to salt each batch while it’s still hot!
4. In a small bowl, add 2 teaspoons of frying oil with the garlic sauce and the curry powder and salt and stir well.
5. Carefully toss the chips with the oil mixture.
6. Serve immediately.

ON GARLIC SAUCE: You can buy this in a bottle from the food store, or try this recipe also from Trinigourmet.com:

For Garlic Sauce:
1 cup water
2 tablespoons unsalted butter
2 tablespoons wholewheat flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
10 roasted garlic clove

1. Gently heat water in a small saucepan, just until barely simmering. Remove and keep covered.
2. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color.
3. Gradually add the warm water, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened.
4. Remove from heat and add 10 of the roasted garlic cloves.
5. Pour the hot mixture into a blender, cover tightly, and process until smooth.
6. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.