Currywurst mit Pommes

Step 1

Cut each potato lengthwise into 3 thick planks, then cut each plank lengthwise into fingers about the thickness of your pinky, aiming for sticks roughly 3 inches long and 1/4 inch wide on all sides.

Step 2

Pat the potato sticks dry on paper towels by laying them flat and pressing gently with your palm — this helps them crisp up when fried.

Step 3

Poke each sausage with a fork 3 times along its length, spacing the holes about 1 inch apart — this prevents them from bursting when they cook.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 5

Add the potato sticks to the hot oil in a single layer, spreading them out evenly; do not move them for 3 minutes, then stir once.

Step 6

Continue cooking, stirring every 30 seconds, until the potatoes turn golden brown on all edges and a fork easily pierces the inside, about 5 more minutes.

Step 7

Transfer the cooked potatoes to a plate lined with paper towels and sprinkle with a pinch of salt; set aside.

Step 8

Pour out all but 1 tablespoon of oil from the skillet, then add the sausages and set the heat to medium.

Step 9

Cook the sausages, rolling them every 2 minutes with tongs, until the skin is browned on all sides and the center is cooked through, about 8 minutes total.

Step 10

Push the sausages to the sides of the skillet and pour the crushed tomatoes into the center.

Step 11

Sprinkle the curry powder over the tomatoes and stir with a wooden spoon until the powder dissolves and smells strongly fragrant, about 30 seconds.

Step 12

Stir the sauce constantly, bringing the sausages back to the center, until the sauce thickens and darkens slightly, about 2 minutes.

Step 13

Divide the potatoes between two plates, placing them in a mound on one side.

Step 14

Top the potatoes with 2 sausages each, then pour the curry-tomato sauce over the sausages, letting it pool around the plate.