By Potato Fry is a simple, crispy, and flavorful side dish that pairs perfectly with rice, sambar, rasam, curd rice, chapati, or dal. This Andhra-style potato fry is made with basic spices and roasted until golden and crunchy.
Ingredients
- Potatoes – 4 medium-sized
- Oil – 3 tablespoons
- Mustard Seeds – ½ teaspoon
- Cumin Seeds – ½ teaspoon
- Curry Leaves – 10 to 12
- Turmeric Powder – ¼ teaspoon
- Red Chili Powder – 1 teaspoon
- Coriander Powder – ½ teaspoon
- Salt – as required
- Garlic Cloves – 4 (crushed, optional)
- Fresh Coriander Leaves – 1 tablespoon (chopped)
Preparation
Step 1: Prepare the Potatoes
Wash, peel, and cut the potatoes into small cubes.
Boil them for about 5–7 minutes until they are 70% cooked. Do not overcook.
Drain the water and allow them to cool slightly.
Step 2: Tempering
Heat oil in a pan on medium flame.
Add mustard seeds and let them splutter.
Add cumin seeds, crushed garlic, and curry leaves. Sauté for a few seconds until aromatic.
Step 3: Fry the Potatoes
Add the potato cubes to the pan.
Sprinkle turmeric powder and salt.
Mix gently so the potatoes are coated evenly.
Cook on medium-low flame for 10–12 minutes, stirring occasionally.
Step 4: Add Spices
Once the potatoes start turning golden, add:
- Red chili powder
- Coriander powder
Mix well.
Continue roasting for another 5–8 minutes until the potatoes become crispy and golden brown.
Step 5: Final Touch
Switch off the flame.
Garnish with chopped coriander leaves.
Serve hot.
Tips for Crispy Potato Fry
- Use less water while boiling the potatoes.
- Do not stir too frequently; this helps them become crispy.
- Cook on medium-low flame for even roasting.
- Add chili powder towards the end to avoid burning.
- For extra crispiness, sprinkle 1 teaspoon rice flour before roasting.
Serving Suggestions
- With hot rice and sambar
- Alongside rasam rice
- With curd rice
- As a side dish for chapati or roti
The result is a crispy, spicy, golden-brown potato fry with a delicious Andhra-style flavor that everyone loves. 🥔🍛😋
