Sri Lankan Spiced Potatoes (Sri Lankan Papare Ala)

Ingredients

While the original Papas arrugadas is a simple dish of boiled potatoes served with a traditional mojo sauce, the Sri Lankan adaptation adds a burst of flavors with the use of Sri Lankan spices. The original dish is typically served as a tapa or appetizer, whereas the Sri Lankan version is often enjoyed as a side dish or accompaniment to a main meal. The spices used in the Sri Lankan adaptation give the dish a unique twist, infusing it with the vibrant flavors of Sri Lankan cuisine. We alse have the original recipe for Papas arrugadas, so you can check it out.

• 500g (1.1 lb) small potatoes 500g (1.1 lb) small potatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Wash the potatoes thoroughly and place them in a large pot. Cover the potatoes with water and add a pinch of salt.
2. 2.
   Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
3. 3.
   Drain the potatoes and set them aside.
4. 4.
   In a large skillet, heat the vegetable oil over medium heat.
5. 5.
   Add the mustard seeds and cumin seeds to the skillet and cook until they start to splutter.
6. 6.
   Reduce the heat to low and add the turmeric powder, chili powder, paprika, and salt to the skillet. Stir well to combine the spices.
7. 7.
   Add the boiled potatoes to the skillet and gently toss them in the spice mixture until they are evenly coated.
8. 8.
   Cook the potatoes for an additional 5 minutes, stirring occasionally, until they are slightly crispy and golden.
9. 9.
   Remove the skillet from the heat and garnish the potatoes with fresh cilantro leaves.
10. 10.
    Serve the Sri Lankan Spiced Potatoes hot as a side dish or as part of a larger Sri Lankan meal.

Treat your ingredients with care...

• Mustard seeds — Toasting the mustard seeds before adding them to the dish will enhance their flavor. Heat a dry skillet over medium heat and add the mustard seeds. Toast them for a few minutes until they become fragrant and slightly darker in color.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the spice mixture.
• If you prefer a milder flavor, reduce the amount of chili powder used in the recipe.
• Serve the Sri Lankan Spiced Potatoes with a cooling yogurt dip to balance out the spices.
• Experiment with different varieties of potatoes for unique flavors and textures.
• Leftover Sri Lankan Spiced Potatoes can be enjoyed as a delicious filling for wraps or sandwiches.

Serving advice

Serve the Sri Lankan Spiced Potatoes as a side dish alongside traditional Sri Lankan curries, rice, and roti. They also make a great addition to a vegetarian or vegan meal. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the Sri Lankan Spiced Potatoes on a platter, garnished with cilantro leaves. Serve them in a traditional Sri Lankan-style bowl or dish to enhance the cultural experience. Pair with vibrant Sri Lankan curries and colorful accompaniments for an eye-catching presentation.