Potato Fry (Aloo Fry), recipe is an easy and popular South Indian side dish made with potatoes, spices, and tempering.
Potato stir-fries can be made in many ways. Here’s a simple and delicious South Indian-style crispy potato fry recipe. It’s easy to prepare and pairs perfectly with meals like steamed rice, tomato rasam, and curd rice.
To make this recipe, I used a tempering of mustard seeds, cumin seeds, crushed garlic, curry leaves, spices like turmeric, red chili powder, coriander powder, and garam masala. In some households, this potato fry is prepared using sambar powder. If you like this recipe, you may also like my aloo methi, aloo gobi, and potato masala.
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Aloo Fry 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 Indian Potato Fry
Add 1.5 cups of diced potato (½ inch 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 1 ½ tablespoons oil in an iron pan/skillet on medium heat. Add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds and saute till the seeds splutter.
Then add 1 garlic clove (crushed), 1 stalk of curry leaves, and 1 pinch of hing (asafoetida). Saute for a few seconds.
Add the soaked and 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 ½ teaspoon red chili powder, ⅛ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼-1/2 teaspoon 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 steamed rice, vegetable sambar, dal tadka, 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.
Expert 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.
Frequently Asked Questions
Rinsing or soaking the potatoes for at least 15-30 minutes can remove some of the starch from the surface and prevent the sugars from browning quickly during cooking.
More Indian Stir Fry Recipes
Potato Fry (Aloo Fry)
Equipment
Ingredients
- 1 ½ cups potatoes cut into ½ inch cubes, (about 250 grams)
- 1 ½ tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 clove garlic crushed, optional
- 1 stalk curry leaves
- 1 pinch asafetida (hing)
- ⅛ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼-1/2 teaspoon garam masala
- salt to taste
Instructions
- 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.
Nutrition
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