This is a pretty easy recipe, but I have a shared a few tips along the way to make it easier (and also some substitutions) for you.
I love how easy it is to make this potato fry using minimum ingredients. It is so versatile that it serves as wonderful side dish for plain rice, curd rice, pulao etc. Very easy to make and comes together quite quickly. There is a small video at the end to show you how I do it! Enjoy!
It has flavors of cumin (reminds me of Jeera Aloo) and Kasuri Methi (if you like methi aloo, you will love this too)
EASY POTATO FRY - CRISPIER FRIES
Remember to wash the potato slices well with plenty of water to remove the excess starch. This results in crispier fries.
You can use any type of potatoes for the dish - I have made it with Russet (since they are starchy, rinse them well. Soaking in water also helps) , Yukon Gold as well Red potatoes.
Peel and slice the potatoes thinly and evenly. This will ensure uniform cooking time.
I do drain the slices to a paper towel. Pat them dry with another towel. This removes excess moisture.
Mixing with rice flour also crisps up the potato fry.
EASY POTATO FRY - SPICES
The rice flour acts as binding agent for the spices. It also helps to make the potato fry crisp. The spices I have used are very simple and easily available.
- Red Chilli Powder - Use any Indian red chilli powder, Paprika or a combination of Paprika and Cayenne (for a spicier version)
- Turmeric/Haldi - Add a beautiful golden hue to the potato fry and IT IS GOOD FOR YOU!
- Cumin Seeds - these powerhouse of seeds help in the digestion and add a unique flavor.
- Kasuri Methi - This is dried Fenugreek leaves and is a staple of many north Indian dishes. It has an unique aroma and a delicious flavor. If you cannot get hold of this, you can skip it. You could also try his potato fry with some rosemary or thyme and it will be equally delicious.
EASY POTATO FRY - DEEP FRY
This recipe for the vegan, gluten-free potato fry uses deep frying. instead of deep frying, you can shallow fry the potato slices in a non-stick skillet.
- Heat oil in a non-stick skillet on medium high heat. Once the oil is hot, set the heat to medium low,add the potato slices in one layer. Leave them undisturbed till cooked and crisped up on one side. Flip to the other side and cook undisturbed till done. Let me know which method you tried in the comments.
EASY POTATO FRY - TURMERIC
Turmeric stains - fingers, nails, clothes, counter tops etc. Watch out for this. I do use my clean hands to mix the spices together and it does stain my fingers and nails. If you are worried about that, use a small spoon or spatula to mix everything. You can also use a spoon to drop the slices into the oil.
EASY POTATO FRY - ADDITIONAL INFORMATION
- The cooking time depends on the thickness of the slices and also the size of the kadai/wok.
- I serve this potato fry as a side dish and this serves my family of 3 with a little leftover.
- To reheat leftovers, microwaving it will make it soggy. I recommend reheating on a skillet drizzled with a little oil on stove top.
- Sometimes when you fry this in batches, the potatoes will sweat and leave moisture. If that happens, add more rice flour and adjust the seasoning.
Easy Potato Fry
- OXO Good Grips Y Peeler
- Greener Chef Extra Large Bamboo Cutting Board - Lifetime Replacement Cutting Boards for Kitchen - 18 x 12.5 Inch - Organic Wood Butcher Block and Wooden Carving Board for Meat and Chopping Vegetables
- Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
- 200 gms Potato
- 2 tbsp Rice flour
- ½ tbsp Kasuri methi
- 1 tsp Red chilli powder use Paprika or Cayenne; adjust to taste
- 1 tsp Cumin seeds
- ½ Haldi/Ground turmeric
- Salt to taste
- Oil to fry
- Peel, quarter and thinly slice potatoes.
- Wash well in plenty of water. Drain and transfer on to a paper towel.
- Pat dry.
- Transfer to a bowl and add rice flour.
- Add spices - crushed kasuri methi, red chilli powder, haldi, cumin seeds and salt.
- Mix well to coat. Use a little water if required (about 1-2 tsp). Keep aside for 5-10 minutes.
- Heat oil in a kadai/wok on medium high heat.
- Add the potato slices into the oil, separate them with fingertips while you add.
- Fry till golden brown and crisp.
- Using a slotted spoon, remove from oil and drain on a paper towel.
MORE SIDE DISHES FOR YOU TO ENJOY
- Rajma Sabji with Cabbage - If you love Indian food. try this quick and healthy sabji which features kidney beans and thinly sliced cabbage. Easy, flavorful and delicious!
- Turmeric Sweet Corn Stir Fry - Delicious turmeric sweet corn stir fry, desi style. Turmeric sweet corn stir fry with Indian spices. Super-fast, super easy and loaded with flavors.
- Keema Matar - Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices. Gluten-free and dairy free recipe for keema matar.
- Mustard Greens with Chana Dal - Here is a simple way to include greens in your diet – a tasty South Indian style stir fry using mustard greens and protein rich chana dal (mustard greens with split chick peas stir fry). Simple and easy way to make your meals healthy. Very easy recipe to include coconut oil and turmeric in your diet.
- Kale Thoran - Kale Thoran is a healthy accompaniment to rice, a simple stir fry prepared in the South Indian style. This side dish is ready in minutes and is nutritious.
Thank you so much for stopping by and visiting Framed Recipes. Do you have a recipe request or query? Leave us a line in the comment box or Contact Us.