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Iron Maiden Trooper Ale & Fried Potatoes with Curry Mayo

Fried Potatoes with Curry Mayo

Deep fried potatoes are crispy on the outside, creamy on the inside!  Curry mayo is a unique sauce, and a perfect compliment to Iron Maiden's Trooper Ale!
Course Appetizer
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 4 people


  • 1 Pound Red Potatoes
  • 1 Cup Vegenaise (or regular Mayo for non-vegan)
  • 2 Tablespoons Ketchup
  • 1 Tablespoon Curry Powder (plus more to taste)
  • 1/2 Teaspoon Salt


  • Fill up a large stock pot 3/4 of the way with water, and turn the heat to high.  Also, heat your deep fryer to 375°F.
  • Add the potatoes to the cold water, cover, and bring to a boil for 10 minutes, or until fork tender.
  • While the potatoes are boiling, in a medium sized bowl, add the Vegenaise, ketchup, curry powder, and salt, and mix well.  Transfer to a serving bowl, cover with plastic and refrigerate until the potatoes are ready.
  • Remove the potatoes onto a cutting board, and allow to cool slightly until comfortable to handle them.
  • Using a flat object, gently press on the potato until it gives slightly beneath your object, and you hear the cooked skin crack open.  Do not try to flatten the potato, we just want to get it to roughly break into two cohesive pieces.
  • Once the potato is slightly cracked, pick it up in your hands, and gently pry it apart with your fingers. Set aside while you halve the rest of the potatoes.
  • When your deep fryer registers that it's ready at 375°F, add a third of the potatoes, and cook until golden brown.  Remove to a paper towel-lined plate, and salt immediately.  Repeat with the remaining potatoes in two more batches.
  • Transfer the potatoes to a serving plate, and serve with curry mayo and Iron Maiden's Trooper Ale!