Aloo makalla

Prep Time: 25

Cook Time: 47

Servings:

Calories: 120kcal

Peeled potatoes, parboiled in salted turmeric water, fried slowly in deep oil until they have a hard golden shell.

2 1/4 pounds small waxy potatoes festkochend, about 1 1/2 to 2 inches across, preferably not refrigerated
1 teaspoon ground turmeric
1 tablespoon fine sea salt plus more to finish
About 6 cups neutral oil sunflower or peanut, enough to cover the potatoes

Peel the potatoes and put them in a pan of cold water with the turmeric and salt. Bring to the boil and cook for 5 to 7 minutes, until a knife meets resistance at the centre.
Drain, spread on a tea towel and let them dry and cool for at least 15 minutes.
Heat the oil in a deep, heavy pan to about 300°F. Add the potatoes in one layer and fry for 30 to 40 minutes, turning occasionally, until the shell is hard.
One of my favorite sights: aloo makala frying slowly
Optional (adaptation, to test): for a crisper finish, lift them out, raise the oil to 350°F and return them for 2 to 3 minutes. Judge by the hardness of the shell as well as the colour, and stop before brown.
Drain on paper and salt lightly. Serve at once.