Potato Fry Recipe (Aloo Fry)

Potato fry in a white bowl on a wooden board with napkin on the side.

Crispy, non-sticky potato fry is a quick and easy side dish made with simple spices. Perfectly golden and lightly spiced, this aloo fry pairs well with rice, dal, or roti, making it a family favorite for everyday meals. Ready in under 30 minutes!

Course Side Dish

Cuisine South Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 330kcal

Author Kanan

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).

Nutrition