Crispy potatoes with masala butter crème fraiche

Crispy potatoes  with masala butter crème fraiche

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  • 4
  • Easy
  • 10 minutes
  • 30 minutes
  • Woolworths Vergelegen Sauvignon Blanc 2018


  • 3 T olive oil
  • 5 cm piece ginger, peeled and sliced julienne
  • 3 cloves garlic, sliced
  • 2 chillies, sliced
  • 700 g baby potatoes, boiled
  • 100 g butter
  • 1 T mustard seeds
  • 1–2 T Woolworths chicken masala spice blend
  • 4 baby red onions, peeled and sliced
  • 2 limes
  • sea salt and freshly ground black pepper, to taste
  • 4-6 free-range eggs, poached, for serving
  • 250 g crème fraîche
  • coriander, for serving

Cooking Instructions

1. Heat the olive oil in a large wok. Fry the ginger until crispy, then remove using a slotted spoon and drain on kitchen paper. Do the same with the garlic and chillies and set aside.

2. Add the drained potatoes to the hot wok and toss to coat evenly, smashing some with a fork. Fry until golden and crispy.

3. Meanwhile, melt the butter in a pan until golden. Add the mustard seeds and fry for 20 seconds, then remove from the heat and add the masala spice.

4. Massage the red onions with the juice of half a lime and a generous pinch of salt. Poach the eggs to your liking and serve in bowls with the potatoes, dollops of crème fraîche, a drizzle of spicy butter, fresh coriander and the crispy aromatics.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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