Crispy Masala Potato Fry

“Golden, Crispy, Irresistible: Potato Fry Perfection 🍟✨”

If you’re looking for the perfect side dish that’s simple, quick, and absolutely delicious, potato fry is the answer. Golden, crispy, and lightly spiced – this humble dish pairs beautifully with rice, sambar, rasam, or even chapati.


Ingredients

  • 3 medium-sized potatoes
  • 2 tbsp oil (preferably sesame oil for flavor)
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 sprig curry leaves (optional but recommended)
  • 1 medium onion, finely chopped (optional)
  • ½ tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • ½ tsp coriander powder
  • Salt – to taste

Instructions

  1. Prep the Potatoes
    • Wash, peel, and chop the potatoes into small cubes (bite-sized works best).
    • Soak them in water for 5 minutes to remove excess starch. Drain completely.
  2. Tempering
    • Heat oil in a pan. Add mustard seeds and let them splutter.
    • Add cumin seeds and curry leaves. Fry for a few seconds until aromatic.
  3. Onion & Potatoes
    • If using onion, add it now and sauté until golden brown.
    • Add the drained potato cubes and sauté for 2–3 minutes.
  4. Spice it Up
    • Sprinkle turmeric, chili powder, coriander powder, and salt.
    • Mix well so the potatoes are evenly coated with the masala.
  5. Cook Until Crispy
    • Reduce flame to medium-low. Cover and cook for 10–12 minutes, stirring occasionally.
    • Once the potatoes are soft inside and crisp outside, turn off the heat.

Tips for Perfect Potato Fry

  • Always chop potatoes evenly for uniform cooking.
  • Do not overcrowd the pan; the potatoes need space to crisp up.
  • For extra crunch, add 1 tsp rice flour while frying.

Serving Suggestions

This crispy potato fry is a versatile side dish. Serve it with:

  • Steaming hot sambar rice or rasam rice
  • Curd rice for a comforting combo
  • Or as a quick filling inside wraps and sandwiches

✨ Simple, tasty, and homely – potato fry is proof that the easiest recipes are often the most loved.


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