Potato Fry
Potato Fry. Slice potatoes into coins about ¼" thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper.
Ingredients
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It’s 4 of Russet potatoes (big)
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Prepare 2 cups of Water (500 ml)
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Prepare 1 tablespoon of chana dal
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It’s 1 tsp of urad dal
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You need 3 tablespoons of oil
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You need as needed of Salt
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Prepare 1 tsp of Asafoetida
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You need 2 tsp of Turmeric powder
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It’s 1 tsp of Mustard seeds
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You need as needed of Chilli powder
Steps
- Add water and boil potatoes (unpeeled) for about 20 mins..
- Once boiled, wash them in cool water/ice bath to stop further cooking. This is called as "shocking". Remove the skin from the potatoes. Chop in bigger chunks..
- In a pan add oil and heat well. Then toss in the mustard seeds and wait till they pop! Following that, add chana dal, asafoetida, urad dal, chilli powder and turmeric powder. Mix well and sauté on low till the dals turn golden brown..
- Next; add the peeled potatoes to the oil. Combine oil with the potatoes and let it low roast untill the potatoes start getting a dark roast color. Kindly avoid burning by maintaining the heat on low. Keep tossing every 5 minutes. After 10 minutes, add salt. Then, finally turn off the stove and serve..
- Note: you can add spices of your choice. You can even boil peeled potatoes, but I prefer it with skin on for this recipe. Oil can be replaced with ghee as well. Grated/dry ginger may also be add to the pan when tempering. If interested, garlic may also be used after finely chopped..
This Crispy Fried Potatoes recipe starts with raw potatoes and ends with a perfectly pan-fried potato. Follow my step-by-step instructions on how to transform the humble potato into a family-pleasing side dish (served with ketchup, of course). Chicken Fried Potato Wedges If you love potato wedges, get ready to lose your mind over these. Get the recipe from Mandy's Recipe Box. The day I prepare Pappu Pulusu, a tangy vegetable stew, for lunch, potato fry is also part of the lunch menu.
