I have already shared two recipes of Sri Lankan potato curries in my blog. One is most famous Sri Lankan creamy potato curry which I learned from my mother’s kitchen. creamy potato curry is cook in almost every Sri Lankan kitchen. But my next potato curry which I learned from my mother in law is not a common curry. creamy potato and leeks curry is something new to my food journey. Never had it before until she does. 

Well, enough with curries. Here we got my mother’s Ala Baduma. Though this is very famous in island most of the people do with the boiled potatoes. But my mother always used to fry potatoes for this. and then sautéed with loads of onion and other ingredients. This is best when you have some other white curries with your rice. 

I still remember she always used to leave her fried potato wedges corner of the kitchen pantry to hide from us. Because we three pick one at a time whenever we moved to kitchen when she was cooking. At the end, she got left with half of the potatoes she fried. The rest always saved the curry and we won’t leave a single wedge in the pot. 

As how I said most are more familiar with boiled version. My mother used to do that boiled version whenever we had a large crowd for lunch/dinner. Because frying takes too much time and you’ll need more oil to fry more potatoes for a large crowd. More than that boiled potatoes, I love this fried ones. Because when you sauté the boiled potatoes with onion and the rest at last they looks mushy. Boiled potatoes get mashed when you are sautéing. But fried ones are not. They look perfect all the time. Beautiful to see on your dinning table too. 

sometimes I bake potato wedges to do this Ala Baduma. though it works well I love this fried version. baked wedges are more healthy but fried wedges are more delicious, rich in flavours.

1.peel and wash 1kg potatoes. halve into lengthwise and cut one half into 4-5 wedges lengthwise. 

2.heat a pan with enough oil to deep fry potato wedges. Once the oil is well heated deep fry small batch at a time until they look golden brown. Place the fried potato wedges on a plate prepared with paper towels to absorb the oil. Fry all the potato wedges. 

3.heat a pot/pan with 4-5tbs cooking oil and add finely slices 1 large onion, 2 sliced garlic cloves, 1 sliced capsicum, pandan leaf, some curry leaves and cinnamon stick. Fry all in medium heat until onion stats to brown. I know 4-5tbs oil are are a lot. But at last it will save your potatoes getting dry.  

4.add 2tbs dried chilli flakes, 1/2tsp turmeric powder and salt to the aromas and cook about 30 seconds while mixing. 

5.add the fried potato wedges and mix with aromas and spices in low heat. mix well until all pieces are coated with spices. Cook about 3-4 minutes while mixing and fire off.