Crispy Enchilada Potatoes

Crispy on the outside, fluffy in the centre, and finished with a bold coating of Kursat’s Enchilada Paste. The potatoes are first parboiled and shaken to create rough, rounded edges that crisp beautifully in hot oil or animal fat. Finished with smoky, spiced depth and a rich red coating, these are simple, deeply savoury, and seriously moreish.

Ingredients (Serves 2-3)

• 1kg floury potatoes, peeled and cut into large chunks
• 4 tbsp high-smoke-point oil (sunflower, avocado) or animal fat (goose, duck, beef dripping)
• 2 tbsp Kursat’s Enchilada Paste
• Salt, to taste
• Fresh coriander or spring onion, to finish (optional)

Method

1. Boil the potatoes
   Place the potatoes in a large pan of cold, salted water. Bring to the boil and cook for 8–10 minutes, until potatoes are cooked, but not falling apart.
2. Roughen the edges
   Drain well and leave to steam dry for a few minutes. Return the potatoes to the pan, cover with a lid, and shake firmly to roughen the edges. This creates the surface needed for maximum crispiness.
3. Heat the fat
   Add the oil or fat to a large roasting tray and place in a preheated oven at 220°C fan for a few minutes until hot.
4. Roast until crisp
   Carefully add the potatoes to the hot fat and turn to coat. Roast for approximately 50–60 minutes, turning every 15–20 minutes, until deeply golden and crisp all over.
5. Finish with flavour
   Transfer the hot potatoes to a bowl and toss with Kursat’s Enchilada Paste and a little salt until evenly coated.
6. Serve
   Serve immediately, finished with fresh coriander or spring onion if desired.