Potato Fry 

Everybody likes potatoes, Anything you make with it is never going to go wrong. Whatever you do, bake, fry or mash it tastes good. This is a quick and easy recipe for all the beginners who are learning to cook. 

This golden fried potatoes are truly mouthwatering. It is a delicacy in South India. We like to have it with all our rice dishes,use this as a masala filling for our dosa, great stuffing for sandwiches..I make chapatti rolls with this “if there is leftovers”. The versatility of this dish is amazing.

Let me show you how to make it 

  • Potatoes red or white ….. 6 
  • Onion ………….1 
  • Turmeric powder ……… 2 teaspoons
  • Chili powder …. 1 teaspoon 
  • Oil …………..  1 tablespoon
  • Black mustard seeds ….. 1 teaspoon 
  • Curry leaves …………Few 
  • Salt ………..2 teaspoons 


Slice the onion , cook the potatoes with the peel (I like to steam them this helps it crisp up nicely) . Let it cool , peel the skin and cut them into cubes.


Heat a tablespoon of oil in a sauté pan , add the onions and sauté until it’s soft . Now add turmeric powder , chili powder and salt and mix it very well. If you can’t handle the heat add paprika instead.

Sauté it for a couple of minutes or until the raw smell of the spices are gone . Now add the potatoes mix it well, Put the flame on low and let the potatoes crisp up and turn slightly golden brown. 

I specifically use red or Yukon gold potatoes because they hold their shape nicely, if you use baking potatoes (russet) they tend to get a little mushy. I prefer to steam them instead of cooking them in boiling water. This dish really depends on the type of potatoes you use to get this desired texture and taste. 

Now it’s time for seasoning ..


Heat 2 teaspoons of oil add the mustard seeds once it starts to pop put a lid on it to avoid splatters and switch off the stove now add the curry leaves . This is an important step done in South Indian cooking it releases the aroma of the mustard and curry leaves and adds an extra depth of flavor to the dish. 


Now add the seasoning to the potatoes and slightly mix it. The caramelized onions, golden potatoes are to die for. 

Notes:

  • Let the potatoes stay in the saute pan until it’s time to serve. 
  • Cover it with the tiny gap to let the steam escape otherwise it makes the potatoes soggy. 
  • The crust it makes at the bottom of the pan is so crunchy and delicious you will miss out on this if you transfer it immediately to a serving dish. Me and my brother literally fight for this crust whenever my mom makes this dish for us. 

Tip: Some dishes are meant to be made with little bit of oil this is one of them, It is needed to crisp up the potatoes and to prevent it from getting sticky, otherwise it won’t come out as good as it looks here.


This is my go to comfort food it goes very well with our flavored rice dishes like tomato rice , lemon rice , tamarind rice, sambar and rasam etc. So far I have never seen a person who says no to potatoes. This is my all time favorite side dish. Hope you like it too .. Enjoy !!! 


All rights reserved @savvysouthindian.com 

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7 Comments Add yours

  1. elliebleu says:

    How delicious! I love making this for a large party. I was using canned new potatoes so they could hold their taste. Thanks for the tip of using Yukon gold potatoes.

    Liked by 1 person

  2. Masala Vegan says:

    Looks so good! Potatoes are definitely one of my favourite vegetable too 😀

    Liked by 1 person

  3. Leyla says:

    Delicious😋

    Liked by 1 person

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