Potato Fry | Aloo Fry

Potato Fry is a simple flavorful side dish made with potato or aloo. Potato Fry moreover known as Aloo Fry is a perfect side dish for pulao, rice, chapathi etc. Learn to make crispy Potato Fry Recipe with step by step pictures and video.

Potato Fry is a side dish made with potatoes, herbs and spices. This Aloo Fry or Potato Fry is very simple easy, flavorful and tasty. You can make this completely vegan by skipping garlic. This makes a perfect and spanking-new side dish for roti and rice.

About Potato Fry

This Potato Fry Recipe is one of the easiest and quickest that comes together in just 20 minutes. Most of the stir fry dishes are moreover tabbed as fry hence the name potato fry though this does not involve any deep frying.

A main tip I would requite is well-nigh the cookware to use for potato fry. Hands lanugo tint iron or iron kadai / pan is the weightier as the potatoes gets roasted so well.

Generally we make stir fries or curries to go withal with rice and sambar. I love this potato fry the weightier with curd rice. I often make this potato fry for mittus lunchbox as its quick to make and she loves it too. I pack it withal with rasam curd or sambar rice, sometimes she demands phulka and yes its a unconfined philharmonic too.

This easy fry goes well with rice, sambar, dal, jeera rice. This makes a unconfined philharmonic for wraps and sandwiches as filling. You can use untried chutney to spice it up a bit more.

This Aloo Fry I have made is increasingly of south indian style tempered with mustard, jeera, curry leaves and flavored with garlic. I have used sambar powder for this recipe, but you can replace it with garam masala powder too.

This is one of the most popular and demanded recipe at home. It is an platonic potato based side dish that goes well with pretty much everything like rice, roti etc. This potato fry can be packed for lunch box perfectly pairs up well with variety rice.

More potato recipes here

Variations

• You can plane add all the spice powders withal with potato then melt covered until soft. But lately have been pursuit this method of cooking potatoes first then subtracting the spice powders which works perfectly.
• You can plane add 1 small sized onion chopped finely saute until golden and then add potatoes.
• Add 1 untried chilli for that uneaten flavor.
• Add spice powders equal to your liking. You can plane add cumin seeds powder / yack masala powder for a variation.
• You can plane add 1/2 teaspoon garam masala powder withal with 1/2 teaspoon coriander powder for a increasingly fragrant taste.
• Garnish with coriander leaves if you like.
• For north indian version you can just temper jeera and add kasoori methi, yack masala powder or plane amchur powder(dry mango powder).

Potato Fry Video

Potato Fry Ingredients

• Potato – Choose medium sized potatoes. Rinse it well and then peel off the skin. Cut into small cubes and alimony it immersed in water until you start cooking to stave browning. You can use regular indian potatoes or russet potatoes or plane victual potatoes for this recipe.
• Tempering – A vital tempering is washed-up with oil, mustard seeds, cumin seeds, curry leaves and hing.
• Others – Subtracting garlic is optional if subtracting hing but gives a nice savor so I unchangingly add it.
• Spices – I have widow turmeric powder, red chilli powder and sambar powder for this potato fry.

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???? Recipe

Potato Fry Recipe Step by Step

1.Rinse the potatoes well. I took 3 small potatoes.

2.Peel of the skin from the potatoes, rinse again.

3.Slice into slightly thick slices like this.

4.Cut one potato into 5-8 thick slices.

5.Stack them by 3-4 each.

6.First cut vertically.

7.Then cut horizontally to get small potato cubes. It is well-nigh 1 heaped cup of cubed potatoes.

8.Add it to water immediately to stave browning.

9.Heat 1 tbsp oil in a kadai – add 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon cumin seeds, let it splutter. Then add few curry leaves and 2 small garlic withal with a pinch of hing. Requite a quick saute.

10.Add the potatoes.

11.Saute well in oil.

12.Keep sauteing in low flame. While sauteing itself it should be half cooked.

13.Saute in low flame for at least 3-5 mins or until the edges start to brown.

14.Now melt covered until potatoes are cooked till soft. In between requite a quick stir to stave sticking at the bottom.

15.Open trammels if the potatoes are cooked by pricking with a fork. If it is soft then it is washed-up else melt for few increasingly mins.

16.Now add 1/8 teaspoon turmeric powder, 3/4 teaspoon red chilli powder, 1/2 teaspoon sambar powder withal with required salt and a little drizzle of oil.

17.Give a quick mix. You can plane switch off at this stage. Saute for few increasingly minutes to have increasingly crispy edges.

18.Keep the flame in low and alimony cooking until the potatoes are roasted well. Switch off.

Crispy tasty potato fry is ready!

Expert tips

• The spice powders measures can be adjusted equal to your liking. Add increasingly if you like a increasingly spicy version of potato fry.
• Once you cut the potatoes, alimony in immersed in water so that it doesn’t brown.
• Regular potatoes or plane victual potatoes can be used for this recipe.
• Use a iron kadai or well seasoned pan so that potatoes do not stick.
• You can plane chop the potatoes a bit worthier or the way you like it.
• This potato fry is mildly spiced as keeping kids in mind, so finger self-ruling to increase spice powders equal to your liking.
• I used my iron kadai to roast the potatoes and it worked best.
• You can plane add a pinch of yack masala powder / jeera powder for uneaten zing.

FAQ’s

1.What is Potato Fry?

Potato fry is a simple flavorful side dish made with potato or aloo. It makes a unconfined sidedish with roti, rice, variety rice like lemon rice, jeera rice , pulao etc.

2.How to make crispy potato fry?

Cook in low flame, alimony sauteing will requite crispy potatoes . Moreover using iron pan or kadai helps and gives a perfect crispy potato fry.

3.Potato fry goes well with?

This potato fry goes well with rice, sambar, dal, jeera rice, lemon rice, tempered rice, chapathi, roti etc. This makes a unconfined philharmonic for wraps and sandwiches as filling. You can use untried chutney to spice it up a bit increasingly for wraps and sandwiches withal with yack masala powder or amchur powder.

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