Potato stir-fries can be made in many ways. Here, we bring you a delicious recipe for making crispy potato fry in South Indian style. This potato stir-fry is easy to prepare, delicious, and popular in many households. It goes very well with South Indian meals like rice, rasam, curd rice etc. To make this recipe, I used a tempering of mustard seeds, cumin seeds, crushed garlic, curry leaves, spices turmeric, red chili powder, coriander powder, and garam masala. In some households, this potato fry is prepared using sambar powder.
Ingredients
Here is the list of ingredients to make a crispy potato fry recipe at home.
Potatoes: Choose either Indian potatoes, Yukon gold, russet, or baby potatoes to make this potato roast. Dice into small cubes. Tempering: A basic tempering made of oil, mustard seeds, cumin seeds, curry leaves, and hing. Garlic: Optional. But it gives a nice flavor, I recommend adding it. Spices: I used turmeric powder, red chili powder, coriander powder, and garam powder.
How to Make Potato Fry
Add diced potato cubes to a large bowl. Soak in the water for at least 20 minutes. Soaking potatoes in water helps to remove excess starch and prevent them from browning. This step is optional. After soaking, drain the potatoes and pat them dry using a kitchen or paper towel. Heat oil in an iron pan on medium heat. Add mustard seeds and cumin seeds and saute till the seeds splutter. Then add crushed garlic, curry leaves, and hing (asafoetida). Saute for a few seconds. Add the soaked & drained potato cubes and mix them with the tempering. Cook the potatoes on medium heat, occasionally stirring until they are half cooked. It may take 7-8 minutes. Then add spices like red chili powder, turmeric powder, coriander powder, garam masala, and salt over the potatoes. Mix well, so the spices are well coated. Continue to cook on low flame, stirring occasionally, until potatoes turn crispy and golden brown. South Indian Potato Fry is ready to serve.
Serving Suggestions
You can serve this Potato Fry as a side dish with rice, sambar, dal, lemon rice, tomato rice, curd rice, or any South Indian Meal. When you have some leftovers, you can also use them as stuffing for wraps, along with some green chutney and raw onions.
Storage Suggestions
Refrigerator: You can store the aloo fry leftovers for up to 2-3 days in an airtight container in the fridge. Reheat: You can reheat it in an iron skillet until it turns crispy or in a microwave until warm.
Tips
Soaking Potatoes: Helps remove excess starch and prevents the potatoes from browning. Spices: You can adjust the quantity of spices according to your preference. Iron Skillet: Use a well-seasoned iron pan or kadai to roast the potatoes. It enhances taste and texture.
Variations
Type of potatoes: You can use regular white potatoes, Yukon Gold, Russet, or baby potatoes. Sambar Powder: You can also add homemade sambar powder instead of coriander powder and garam masala.
More Indian Potato Recipes
Potato Sagu (Bombay Sagu) Aloo Methi Potato Peas Curry Potato Biryani Aloo Gobi (Potato Cauliflower Curry) Potato Sandwich
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