Potato fry, an easy, quick, crispy potato fry makes a great side dish with rice and dal or sambar. This recipe is one of those dishes that you can easily prepare for a quick lunch or dinner option.
Potato is a starchy vegetable and we need to remove some of the starch before roasting it as it is responsible for the potatoes to stick and become mushy. Most times, I peel the potatoes the earlier night and chop to medium size , then immerse the potatoes in salt water and refrigerate it. This process helps remove the starch of the potatoes which helps in achieving a crisp potato fry. Just before frying the potato cubes, I drain the potatoes and allow them to sit in the strainer for at least one min. The drained potatoes are then placed on a kitchen towel for a min to remove any moisture. I usually make it in a cast iron skillet or a kadai that is well seasoned with oil. Usually, I add salt either in the middle of the cooking process or towards the end of the cooking process.
Serve it as a side dish with chapati, bread or dal-rice or sambar-rice. You can also pack it in tiffin box with roti or plain paratha or whole wheat bread.
Potatoes - 5-6
Garlic - 3-4 pods
Oil - 3-4 tbsp
Red Chili powder - 2 tbsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt - As per taste
Curry Leaves - 2 string
Peel the potatoes and chop them in medium cubes.
Wash the potatoes 2-3 times to get rid of the starch.
Strain the potatoes and set aside.
Finely chop the potatoes.
Heat a iron kadai, add 3-4 tbsp of oil. Once oil gets heated add the garlic and cook till golden brown.
Drop in the potatoes and fry in medium high heat for 4-5 mins.
Add salt and turmeric powder and fry for some time.
When it is 3/4 th cooked add the red chili powder and fry for 1 min for the raw smell goes off.
When it is almost cooked add curry leaves , let it get infused with the potatoes.
Finally, add pepper powder and garam masala, fry for 1 mins. Turn the stove off.
Serve hot with samabar sadham or curd rice.