PERFECT SIDES: Butter “Licken” Crispy Potato Salad

Photo by Ian McCausland

Serve with the Chickpea Spice burger

3 cups mini potatoes, halved
2 tbsp olive oil
2 tbsp butter
1 large onion, diced small
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp garam masala
1 tsp curry powder
1 tsp ground coriander
1 tsp salt
3 ounces tomato paste
1 can coconut milk
½ cup cilantro, chopped

Preheat oven to 375°F. Boil halved potatoes for 10 minutes or until you can pierce them with a fork.  Remove from water and on a pan toss them in salt and oil, gently press them until they look slightly smashed. Place on a pan and cook for 15 minutes until crispy.

While the potatoes are baking: Melt butter in a pan over medium-high heat. Saute the diced onion for 5–6 minutes or until translucent. Add the ginger, garlic, and spices and sauté until fragrant (1 minute). Add the tomato paste and coconut milk. Stir and simmer for 10 minutes.

Once the potatoes are removed from the oven and the sauce is made, let both cool (The flavours really develop if you can make this the day before!) Once ready to serve, toss everything together and top with cilantro.