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Chilli Potato

with crispy fried onion

Serves 6

Preparation 15 minutes

cooking time 20 minutes

Recipes & Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


½ cup vegetable oil
6 small brown onions, thinly sliced on a mandolin  
sea salt to taste
2 large red or green chillies, sliced
8 garlic cloves, bruised with the back of a knife
1 cinnamon stick
2 tsp mustard seeds
2 sprigs curry leaves
1 tsp red chilli powder
1 tbsp chilli flakes
1 tsp powdered turmeric
1kg kipfler potatoES, parboiled
juice and zest of one lime

To Serve: fresh lime and mint


1Place a large frying pan over low heat. Add oil and onions and cook stirring occasionally for 20 minutes or until golden. Remove with a slotted spoon and drain on paper towel, season with salt and set aside.

2Add chilli, garlic, cinnamon, mustard seeds and curry leaves to the pan and cook for another minute or until aromatic.

3Add chilli powder, chilli flakes, turmeric, and potatoes. Increase heat to medium high and cook, shaking the pan occasionally, for 8-10 minutes or until the potatoes are golden.

4Season and stir through lemon zest and lemon juice to serve. Top with onions and serve with fresh lime and mint.

Wine Match

NV Seppelt Original Sparkling Shiraz, Victoria, A$27

An alternative approach to matching spicy food with wine is to introduce a touch of sweetness to the wine. A fruity gewürztraminer or off-dry riesling would work, as does this sparkling shiraz. It’s important to chill the Seppelt Original to curb the subtle sweetness, which helps to balance the gentle grip of the tannins.