Potato Fry Recipe (Aloo Fry)
Potato fry, also known as aloo fry, is a simple and delicious Indian dish made by sauteeing potatoes with basic spices. This aloo fry recipe gives you perfectly crispy edges with a soft inside and non-sticky texture. This potato side dish pairs well with rice, dal, or roti, and is a popular choice for everyday meals or quick fixes.
About This Recipe
Ingredient Notes
Here is a pic of the ingredients you’ll need to make this delicious, crispy potato fry recipe. Check out some notes below.
Step By Step Photos (With Tips)
- Make Tempering:
- Heat oil in a wide pan over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for a few seconds.
- Add smashed garlic and sauté for a minute until fragrant.
- Add dried red chilies and curry leaves, stir for a few seconds.
- Add hing and turmeric powder, mix well.
- Cook Potatoes:
- Add the chopped potatoes and mix to coat them evenly with the spices.
- Sprinkle red chili powder, coriander powder, cumin powder, and salt over the potatoes. Mix everything well. Spread the potatoes in a single layer in the pan.
- Cook uncovered on low-medium heat until the potatoes are tender and cooked through. Stir occasionally for even cooking and to prevent sticking. Potato fry is ready to serve.
Crispy Texture Tips
– Rinse potatoes: Rinse chopped potatoes 2-3 times to remove excess starch. This helps prevent them from sticking to each other during cooking.
– Keep in water: Always keep chopped potatoes submerged in water until you’re ready to cook to avoid discoloration and ensure they cook faster as they stay moist.
– Wide pan: Use a wide pan so the potatoes spread out in a single layer. This prevents sticking and helps achieve a crispy texture.
Spice variations: Try using different spice blends like garam masala, pav bhaji masala, sambar powder, kitchen king masala, or chana masala powder for variation of potato fry recipe.
Check Out Other Side Dishes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Potato Fry Recipe (Aloo Fry)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 350 grams Potatoes, ~ 3 medium, peeled and cut into ½ inch cubes
- 3 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 cloves Garlic, smashed
- 8-10 Curry leaves
- 2 Dried red chilies
- ¼ teaspoon Hing (Asafoetida)
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt, or to taste
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
Instructions
- Heat oil in a wide pan over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for a few seconds.
- Add smashed garlic and sauté for a minute until fragrant.
- Add dried red chilies and curry leaves, stir for a few seconds.
- Add hing and turmeric powder, mix well.
- Add the chopped potatoes and mix to coat them evenly with the spices.
- Sprinkle red chili powder, coriander powder, cumin powder, and salt over the potatoes. Mix everything well. Spread the potatoes in a single layer in the pan.
- Cook uncovered on low-medium heat until the potatoes are tender and cooked through. Stir occasionally for even cooking and to prevent sticking.
Notes
- Rinse potatoes: Rinse chopped potatoes 2-3 times to remove excess starch. This helps prevent them from sticking to each other during cooking.
- Keep in water: Always keep chopped potatoes submerged in water until you’re ready to cook to avoid discoloration and ensure they cook faster as they stay moist.
- Uniform size: Cut potatoes into small, even cubes (about ½ inch) to ensure faster and even cooking.
- Wide pan: Use a wide pan so the potatoes spread out in a single layer. This prevents sticking and helps achieve a crispy texture of potato fry (aloo fry).
