Potato fry recipe is a simple side dish made with potatoes, that goes perfect with rice or roti. This simple potato fry would certainly enhance any ordinary meal for lunch and dinner. Learn how to make potato fry with step by step pictures and video.
Potato fry
One of my favourite vegetable in the world is potatoes. If I have potatoes on hand, i can create a meal instantly. Delicious and very versatile vegetable.
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This potato fry turned out so yummy and I have been making this quite often these days. You can blanch the potatoes, toss the potatoes with spices and cook until golden and fried.
About Potato fry
Potato fry is also known as potato roast or stir fried potato made with potatoes, tossed with spice powders and cooked in oil with onions till well roasted. This dish is popular in Southern part of India, usually served with rice, rasam and sambar rice. This potato fry is also made in North India which is served with roti and dal.
Even though fry means deep fry or shallow fry in many parts of the world. Fry is a term used in India for stir fried dishes. Any vegetables stir fried in oil with spices is mentioned as fry. This is a stir fried potato dish also known as potato roast or spiced potatoes.
Potato fry is usually served with tadka dal, pickle for a comforting lunch. You can even enjoy it as it is with a fried egg. This potato fry has fresh spices, garlic and onions which makes it super delicious.
More potato recipes from the blog
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Spiced French Fries
Jeera Aloo
Chettinad Baby Potato Roast
Potato fry ingredients
Potato – I used fresh potatoes which I peeled and chopped for this dish. For easy cooking, blanch the potatoes in salted water for few minutes before cooking with spices.
Spices – the spices added in this dish is some of my favorite combination like fennel, red chilli powder and turmeric.
Onions – sliced onions is added with the potato to make this simple potato fry.
Garlic – a small amount of chopped garlic is added in the oil to make the fry elevate to a whole new level.
Oil – I used normal cooking oil but for even more delicious taste, you can opt for ghee.
My Tips for Perfect Potato Fry
Choosing potatoes – Use old potatoes which tends to crisp up a lot more than new potatoes. I like to pre blanch my potatoes to pre cooks the potatoes. This blanching helps to remove excess starch from the potatoes.
Play with spices – You can use any spices you prefer which flavours the potatoes to your liking. Some of my favorite spice combinations are chaat masala, roasted jeera powder and a pinch of garam masala powder. For even more elevated taste you can use pav bhaji masala, kitchen king masala as well.
For spicer taste, you can add green chillies, or a touch of crushed red chilli flakes.
Choosing right cookware – over the years of cooking, I found that you get crispy potatoes when you cook them in a cast iron pan than nonstick.
How to make Potato Fry (Stepwise Pictures)
Blanching Potatoes
1)Take potatoes, wash really well to remove the dirt.
2)Peel off the skin from the potatoes.
3)Chop potatoes roughly into cubes. Once potatoes are chopped wash them really well.
4)Take the potatoes in a sauce pan. Cover with water.
5)Add salt to taste.
6)Place the potatoes on heat and let them cook on high for 4 to 5 minutes until it is blanched.
7)Strain the potatoes through a sieve and set aside.
Marinating Potatoes
8)Take the blanched potatoes in a bowl.
9)Season with salt. We have added salt while blanching the potatoes so be extra cautious when adding salt.
10)Add in fennel seed powder.
11)Now add in turmeric powder, chilli powder.
12)Toss to coat the potatoes with the spice powders.
Cooking Potato Fry
13)Heat oil in a pan. Add in garlic and curry leaves. Let them fry for a minute.
14)Add in sliced onions.
15)Cook until the onions gets translucent.
16)Add in the spiced potatoes into the onion mixture.
17)Toss the potatoes with the onions, garlic and curry leaves. Cook them on low heat for 10 minutes, keep tossing them in between so it crisp up. Serve hot.
Variations
Italian potato fry – use Italian spices like dried oregano, basil, sage or red chilli flakes instead of Indian spices.
Garlic potato fry – add loads of crushed garlic along with potatoes which makes most amazing garlic potatoes.
Ginger potatoes – add a tbsp of grated ginger for mild gingery potatoes.
Salt and vinegar – even though this combination is popular in packaged potato crisp, you can add salt and a drizzle of vinegar when cooking potatoes for the flavour.
Expert Tips
- Choose aged old potatoes which gets crispy as they cook. New potatoes tends to have waxy texture and taste kind of sweet.
- For Italian flavoured potato fry, add Italian seasoning blend or any of your favorite blends.
- Use coconut oil for more authentic taste.
- Take your time to roast the potatoes on low heat which helps them crisp up a lot better.
- Onions and garlic adds flavour to potato fry, you can skip them if you don’t prefer.
- You can add tempering of mustard, fennel seeds, asafoetida and curry leaves.
Serving and Storage
You can enjoy potato fry on its own with a fried egg. Enjoy with rice, rasam, dal, sambar or curd rice for even more satisfying meal.
Potato fry taste best when had piping hot immediately after it is cooked. But Leftover potato fry can be stored in fridge and reheated the next day in a pan.
FAQ
1)should you blanch or boil potatoes before frying?
Blanching or boiling helps remove the starch from the potatoes which makes them super crispy.
It also pre cooks the potato slightly which helps them roast better.
2)How to remove starch from potato?
You can peel, chop and soak potatoes in cold water for 30 minutes before cooking to remove excess starch.
3)Is fry potato healthy?
Potatoes has loads of minerals in them including carbs. So it is healthy, but ensure you have an eye on the amount of oil used.
More Potato Recipes to Try
📖 Recipe Card
Potato Fry Recipe | Easy Aloo Fry Recipe
Servings: 4 servings
Calories: 438kcal
Notes
- Choose aged old potatoes which gets crispy as they cook. New potatoes tends to have waxy texture and taste kind of sweet.
- For Italian flavoured potato fry, add Italian seasoning blend or any of your favorite blends.
- Use coconut oil for more authentic taste.
- Take your time to roast the potatoes on low heat which helps them crisp up a lot better.
- Onions and garlic adds flavour to potato fry, you can skip them if you don’t prefer.
- You can add tempering of mustard, fennel seeds, asafoetida and curry leaves.
Serving and Storage
You can enjoy potato fry on its own with a fried egg. Enjoy with rice, rasam, dal, sambar or curd rice for even more satisfying meal. Potato fry taste best when had piping hot immediately after it is cooked. But Leftover potato fry can be stored in fridge and reheated the next day in a pan.Nutrition
Serving: 1serving | Calories: 438kcal | Carbohydrates: 71g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 57mg | Potassium: 1678mg | Fiber: 10g | Sugar: 5g | Vitamin A: 639IU | Vitamin C: 97mg | Calcium: 73mg | Iron: 4mg
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