Sautéed Potatoes with Chili Crusts

"Potatoes with a spicy crust that you need to serve with a lot of beer!"
Preparation20 min.
Cooking35 min.
Тotal55 min.
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  • potatoes - 3.5 lb (1.5 kg)
  • oil - for frying
  • salt
  • black pepper
  • cayenne pepper - to taste
  • curry - 1 tablespoon
  • chillies - 1 tsp powdered


Each potato is cut in half lengthwise, and each half is cut into 3 pieces. The sliced potatoes are placed to boil gently (until slightly hard) with a little salt and oil.

Drain the potatoes, do not pour additional cold water in. Sprinkle them with premixed black and cayenne pepper, curry and chili, and salt.

Roll the potatoes well. Heat oil in a large Teflon pan and fry the potatoes evenly on all sides.
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