Potato Fry (3)
How many of you find it addictive to eat a tasty side dish like a simple potato fry with rice and dal/rasam/sambar or the likes? The day I prepare Pappu Pulusu, a tangy vegetable stew, for lunch, potato fry is also part of the lunch menu. It is a food combination that is immensely enjoyed in our home with warm rice. And am always on the look out for easy potato recipes that are tasty side dishes to go with Arisi Paruppu Sadam, Sambar rice or Bisi Bela Bhat.
Really not much of a recipe but the innumberable variations in terms of the seasoning and tempering that flavor the roasted potatoes makes each version unique. I try to make different variations by changing the tempering each time I make potato fry and always find a subtle yet pleasant change from the monontonous everyday potato fry. Today’s potato fry recipe has very minimal yet flavorful spices going into its making. Cumin, curry leaves, green chilies and turmeric powder are the essential ingredients that lend a lovely flavor and a colorful yellow hue to the fry.
- Prep time:
- Cook time:
- Serves: 4
- Potatoes - 2, large, washed, peeled and cubed
- Turmeric powder - 1/2 tsp
- Green chilies - 2, slit length wise
- Salt to taste
- For tempering/popping/tadka:
- Oil - 1 1/2 tbsps
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Heat oil in a heay bottomed vessel. Once the oil turns hot, reduce flame, add mustard seeds and allow to splutter. Immediately add cumin seeds and curry leaves and saute for few seconds.
- Add the diced potatoes and the slit green chilies and cook on medium high flame for 4 to 5 mts, tossing the cubed potatoes frequently.
- Reduce flame, add turmeric powder and mix. Place lid and cook on low flame for 15 mts. After 15 mts, remove lid, add salt to taste and mix well.
- Place lid and continue to cook on low flame till the potatoes soften. Towards the end of the cooking process, remove lid and cook on medium flame, tossing contents. Do not place lid from thereon.
- The potatoes will begin to char and roast well. Do not burn them but allow to reach a nice brown shade which could take approx 7-10 mts.
- Turn off flame and remove to a serving bowl.
- You can use a non stick pan in place of iron kadai. Less oil is needed for a non stick pan.
- Using an iron kadai yields a well roasted potato fry.
Published: Simple potato fry, a South Indian style recipe that goes well with rice & rasam. Learn how to make easy potato recipes that are tasty side dishes with rice.
Simple potato fry, a South Indian style recipe that goes well with rice & rasam. Learn how to make easy potato recipes that are tasty side dishes with rice.