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Deviled Potatoes – Sri Lankan Potato Fry (Ala Thel Dala)

09/02/2017 (Last Updated: 11/05/2018)

This quick and easy recipe for Sri Lankan Deviled Potatoes features Kestrel Potatoes cooked to perfection and coated in lashings of flavour from aromatic curry leaves, turmeric, chilli and onion. Are you getting hungry yet? 😉

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

 

Please note: This is a sponsored blog post celebrating Kestrel Potatoes, but all opinions are our own. If you have any questions feel free to get in touch with us.

(In a rush? Click here to jump straight to the recipe!)

As I sit here and type, our home city of Adelaide is sweltering in a heatwave.

Today it reached 42˚ celsius / 107˚ fahrenheit. It doesn’t even matter which scale you use – that’s hot!

So while we’re hanging out for Sunday’s forecasted cooler weather, we thought we’d share a hot little recipe that comes to you all the way from Sri Lanka… via a quick detour in Japan.

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

 

Quick note: There may be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.

Yep, just like this recipe and this one here, we learned to make Sri Lankan Deviled Potatoes (also spelled ‘devilled’ potatoes) from our friend Yuko in Japan – and she learned this one from her Sri Lankan partner.

One day we met up with a group of Indonesian and Japanese friends for a multicultural feast in Kagoshima. There were plates piled high with Indonesian Corn Fritters, Coto Makassar Soup and Sambal Telur (eggs in spicy Indonesian sauce).

And then Yuko laid out her own creation… the most epic batch of Sri Lankan Deviled Potatoes ever… ????????????????

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

One bite and we were hooked.

Potatoes, perfectly boiled and then fried. So soft, and yet firm enough so they didn’t just fall apart into mash.

Tingling spices. A subtle hit of curry leaves.

A hint of chilli, and a zing of salt.

Oh yes.

If you’re after a bowl full of satisfying, spicy deliciousness, then Sri Lankan Deviled Potatoes are for you, my friend.

——  **PIN ME & COOK ME LATER**  ——

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

What You’ll Need To Make Sri Lankan Deviled Potatoes

Potatoes, of course!

Today we’re using these gorgeous Kestrel Potatoes, and I’m sure the first thing you’ll notice is that purple blush on their ‘eyes’. It’s a trait inherited from their parent variety, the Irish Caro potato.

We love them because they’re bright, colourful, and packed with natural antioxidants in those purple skin marks – interestingly it’s the same antioxidant you’d find in superfoods like blueberries.

Perhaps we should call them Super Potatoes! ????

Kestrel Potatoes have a slight sweetness and a gorgeous flavour that sticks around whether you roast them, fry them, or boil them up. If you’re keen to find out more about what you can do with Kestrel Potatoes and where to buy them, check em out on Facebook and Instagram.

(And of course, if you can’t get your hands on Kestrel Potatoes you can use regular white potatoes.)

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

Curry Leaves

Our little herb garden had a brand new addition recently and we’re now two proud parents of a baby curry tree! ????

So naturally we used our little baby curry leaves in our batch of Sri Lankan Deviled Potatoes, but you can also buy fresh curry leaves from various supermarkets or grocers. They’ll freeze well for a few weeks too – just make sure to store them in an airtight bag or container. It’s also possible to source dried curry leaves online, but the flavour won’t be as strong or as fresh.

Now, please don’t be tempted to substitute fresh curry leaves for curry powder. The two are definitely not the same – curry powder is actually a blend of powdered spices like curry leaf, cumin, turmeric, coriander, fenugreek leaves and chilli. The more you know. 😉

If you can’t get your hands on curry leaves, you could try substituting with other herbs like basil, lemon basil or kaffir lime leaves. The flavour won’t be the same, but they’ll still help to bring your dish to life.

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

Spices

Sri Lankan Deviled Potatoes makes use of a fragrant blend of chilli powder, black mustard seeds and turmeric powder which gives the potatoes that wonderful flavour and gorgeous golden colour. Thankfully, you should have no trouble finding all of these at a supermarket, import store or online.

Dish this up as a trendy side dish at your next BBQ, or serve up traditionally with fluffy white rice. Follow your heart (and the carbohydrates). 😉

Deviled Potatoes Sri Lankan Style Recipe - Aromatic kestrel potatoes are boiled and fried with fragrant curry leaves, tumeric, chilli, mustard seeds and onion. | wandercooks.com

Deviled Potatoes – Sri Lankan Potato Fry (Ala Thel Dala)

This quick and easy recipe for Sri Lankan Deviled Potatoes features Kestrel Potatoes cooked to perfection and coated in lashings of flavour from aromatic curry leaves, turmeric, chilli and onion. Are you getting hungry yet? 😉
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Sri Lankan
Author: Wandercooks

Ingredients

  • 4 large potatoes kestrel or white – peeled and sliced into roughly 3cm pieces
  • 5-10 fresh curry leaves or substitute with dried curry leaves (plus extra for garnish)
  • 1 large brown onion halved and sliced into rings
  • 1 ½ tsp black mustard seeds
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • pinch salt
  • 3 tbsp vegetable oil for cooking
  • 1 small red chilli sliced (optional for garnish)

Instructions

  • Pop your potato pieces in a large saucepan and bring to the boil. Cook until they're just starting to become tender, then drain. You don’t want to fully cook them now as we’ll be frying them in just a moment. And while mashed potatoes are delish, they aren't what we're after here.
  • Next, heat the oil in a large frypan and throw in your sliced onions. Stir fry over a medium heat until they soften and turn translucent.
  • Next, pop in your black mustard seeds, turmeric powder, chilli, fresh curry leaves and a sprinkling of salt. (And don't forget to take a moment to bask in that fragrance. Yum!)
  • Add your cooked potatoes and stir through til nicely coated. Fry for a few more minutes until the surface of the potatoes is golden brown.
  • Feel free to garnish with a few extra curry leaves and slices of fresh chilli if you want a little extra zing!
  • Serve with freshly cooked rice and/or your favourite curry.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

 

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25 Comments

  • Reply
    Debra C.
    23/02/2017 at 11:05 am

    I have never tried potatoes spiced like this but that needs to change. Big flavors, love that! They look delish!

    • Reply
      Wandercooks
      23/02/2017 at 7:31 pm

      It’s such a simple side dish too, so easy to make but so much flavour. Hope you enjoy Debra! ????

  • Reply
    Bintu - Recipes From A Pantry
    16/02/2017 at 12:57 am

    Yummy! This looks like a great side dish. What would you serve with it?

    • Reply
      Wandercooks
      17/02/2017 at 2:43 pm

      Rice, bread and other yummy curries would be a great place to start we think! But how about you? Do you have any other recommendations you’d like to try with this dish? 🙂

  • Reply
    Heather | All Roads Lead to the Kitchen
    15/02/2017 at 11:43 pm

    These look incredible, and I’m always looking for new ways to use the curry leaves that I have in my freezer! Adding to my menu next week.

    • Reply
      Wandercooks
      17/02/2017 at 2:43 pm

      Woohoo glad we could help – let us know how it turns out! ❤️

  • Reply
    Jenni
    15/02/2017 at 9:48 pm

    Oh my goodness! This potato dish sounds amazing! And now I want to plant a curry tree!!

    • Reply
      Wandercooks
      17/02/2017 at 2:42 pm

      It will legit be the best decision you could ever make hahaha ????

  • Reply
    Rebecca @ Strength and Sunshine
    15/02/2017 at 9:22 pm

    What a delicious potato dish! Potatoes are #1 for me!

    • Reply
      Wandercooks
      17/02/2017 at 2:42 pm

      High five on that Rebecca!

  • Reply
    Amanda
    15/02/2017 at 6:17 am

    These sound delicious. I love that you gave so many tips about the ingredients, and clear directions on making this.

    • Reply
      Wandercooks
      17/02/2017 at 2:41 pm

      Thanks Amanda, we hope they’re helpful for people when looking for their own ingredients. Sometimes it can be hard to find everything you need with international recipes, so we want to make it as easy as possible for people to either a) find them or b) find a suitable substitute. Thanks for stopping by! 🙂

  • Reply
    valentina
    13/02/2017 at 9:52 pm

    This sounds so delicious and it’s beautiful. The photographs are stunning!

    • Reply
      Wandercooks
      17/02/2017 at 2:38 pm

      Aww thanks Valentina, glad you like them – hope you enjoy the recipe just as much. ????

  • Reply
    Jane x
    13/02/2017 at 9:49 pm

    Yes please!!! Love everythign about this dish – it looks like my idea of perfect 🙂
    Jane x
    PS want to house swap for a couple of months? It blinking FREEZING here in Cornwall, UK!

    • Reply
      Wandercooks
      17/02/2017 at 2:38 pm

      Ohhh yep, done deal! Haha, no doubt a few weeks in each other’s weather and I’m sure we’ll have had enough haha. 😀 And thanks, hope you enjoy the recipe Jane!

  • Reply
    Bintu - Recipes From A Pantry
    13/02/2017 at 9:24 pm

    Always love a bit of spice and this looks amazing. What would you serve this with?

    • Reply
      Wandercooks
      17/02/2017 at 2:36 pm

      Same here! We definitely recommend serving beside fluffy white rice, perhaps another fragrant curry, and your favourite crispy flat bread.

  • Reply
    Molly Kumar
    13/02/2017 at 8:09 pm

    This looks so delicious and really easy to make too. I love curry leaves flavor in veggie dishes and combining it with potato is perfect.

    • Reply
      Wandercooks
      17/02/2017 at 2:34 pm

      They’re like a match made in flavour heaven hahah 😀

  • Reply
    Luci's Morsels
    13/02/2017 at 4:12 pm

    These look delicious and so flavorful with the spices you’ve used.

    • Reply
      Wandercooks
      17/02/2017 at 2:34 pm

      Thanks Luci! 🙂

  • Reply
    Martin @ The Why Chef
    09/02/2017 at 10:46 pm

    I’m always looking for a side dish to have with my Asian proteins! In fact I’m doing a Thai inspired fish dish at the weekend, so this is on the menu already! 😀

    • Reply
      Wandercooks
      10/02/2017 at 12:03 pm

      Yes! That sounds amazing. What flavours are you putting on the dish? Maybe we can try that with our potatoes next time! Enjoy!

      • Reply
        Martin @ The Why Chef
        10/02/2017 at 8:48 pm

        The biggest flavours are kaffir lime leaves, tamarind, and chili. So there’s a good cross over here! (we can only get the dried curry leaves, and I have tons of dried kaffir lime leaves, so I’m using them) 😀 Cheers!

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