Crispy Roasted Potatoes With Curry Leaf and Mustard Oil Mayonnaise

[Photograph: Nik Sharma]

Editors’ Note: Nik Sharma’s new book, The The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, comes out in October 2020. You can pre-order it anywhere books are sold.

This is a riff on Kenji’s excellent recipe for roasted potatoes, with a few flavor accents that I think go very well with my curry leaf and mustard oil mayonnaise, which I developed for my book, The Flavor Equation (my mayonnaise recipe works with either extra-virgin olive oil or mustard oil that have been debittered using my hot-water technique, but I recommend using mustard oil here). For the potatoes, instead of using a flavored oil as Kenji does in his recipe, I opt for extra-virgin olive oil and toss the cooked potatoes with a savory and fragrant mix of garlic and onion powders, ground sumac, and a little chile powder for a small, spicy kick.


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