Kenyan Lyonnaise Potatoes Recipe by Grace's Lab
Cooking Instructions 1 hr 1 Make sure your potatoes are clean because no peeling. Just take out any eyes on the potatoes and slice as thinly as possible, though not too thin as crisps. 2 Deep fry the potatoes until crispy and leave to drain the oil. 3 Slice the bell peppers and onions and start to fry them in the Blueband for around a minute. Don't let them lose their crunchiness or colour. 4 Add in the Choma Sauce and black pepper and cook for about another minute. Don't put salt yet as both Choma Sauce and Blueband have salt so you can easily oversalt it. 5 Add in the deep fried potatoes and toss them in the thick sauté until well coated. Taste for saltiness and add salt if necessary. 6 Serve hot. 1 Make sure your potatoes are clean because no peeling. Just take out any eyes on the potatoes and slice as thinly as possible, though not too thin as crisps. 1 Make sure your potatoes are clean because no peeling. Just take out any eyes on the potatoes and slice as thinly as possible, though not too thin as crisps. 2 Deep fry the potatoes until crispy and leave to drain the oil. 2 Deep fry the potatoes until crispy and leave to drain the oil. 3 Slice the bell peppers and onions and start to fry them in the Blueband for around a minute. Don't let them lose their crunchiness or colour. 3 Slice the bell peppers and onions and start to fry them in the Blueband for around a minute. Don't let them lose their crunchiness or colour. 4 Add in the Choma Sauce and black pepper and cook for about another minute. Don't put salt yet as both Choma Sauce and Blueband have salt so you can easily oversalt it. 4 Add in the Choma Sauce and black pepper and cook for about another minute. Don't put salt yet as both Choma Sauce and Blueband have salt so you can easily oversalt it. 5 Add in the deep fried potatoes and toss them in the thick sauté until well coated. Taste for saltiness and add salt if necessary. 5 Add in the deep fried potatoes and toss them in the thick sauté until well coated. Taste for saltiness and add salt if necessary. 6 Serve hot. 6 Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Vanilla Pound Cake Chocolate Blueberry Cheesecake in AIRFRYER Cookies!!! Fudgy Brownies Strawberry Peach Yogurt Muffins Honey Vanilla Pound Cake Chocolate Blueberry Cheesecake in AIRFRYER Cookies!!! Fudgy Brownies Strawberry Peach Yogurt Muffins Maja Blanca Coconut Rose Sweet Basic Mutton Curry Dahi bhallay Roasted/Baked Sesame Dressing Cookies!!! Sour Milk Uji Tiny eggless mandazi(daddies in Uganda) 🍞🍌Super Easy Banana Bread🍞🍌 Arroz Caldo (Chicken Rice Porridge) Maja Blanca Coconut Rose Sweet Basic Mutton Curry Dahi bhallay Roasted/Baked Sesame Dressing Cookies!!! Sour Milk Uji Tiny eggless mandazi(daddies in Uganda) 🍞🍌Super Easy Banana Bread🍞🍌 Arroz Caldo (Chicken Rice Porridge)