Crispy Potato Fry Recipe | Potato Fry | Potato Varuval
Crispy Potato Fry recipe is an easy-to-make potato side dish that comes together in under 30 minutes, and is make-ahead friendly. It is crisp on the outside and soft on the inside, and requires very few ingredients - perfect for those quick lunches you have to put together!
Servings 4 people
Equipment
- Saucepan
- Cast Iron Skillet or non-stick skillet
Ingredients
- 3 large Potatoes
- 1 tsp Chilli Powder , or Kashmiri Chilli Powder or Smoked Paprika
- 1/4 tsp Black Pepper Powder
- 1/8 tsp Cumin Powder , approx. a pinch
- 1/2 tsp Sea Salt
- 1/2 tsp Salt
- 4 tbsp Sesame Oil , or Olive oil or coconut oil
Instructions
- Peel the potatoes and chop them up into even 1/2 inch pieces. Add it to a saucepan and fill it with water. Add the rock salt and place the saucepan on heat. Cook it for 5 minutes and immediately drain the water.3 large Potatoes, 1/2 tsp Sea Salt
- Place the cast iron pan on the stove. Add oil and heat it up. Once it is hot, add all the potatoes followed by the chilli powder, pepper powder, cumin powder and salt.1 tsp Chilli Powder, 1/4 tsp Black Pepper Powder, 1/8 tsp Cumin Powder, 4 tbsp Sesame Oil, 1/2 tsp Salt
- Mix it once thoroughly and then evenly spread the potatoes in one layer across the skillet.
- On medium heat, let the potatoes cook for 5 minutes until the bottom is nice and roasted and crisp.
- Then, mix the potatoes again and cook until the the pieces are roasted on all sides. In the end, add some parsley leaves or cilantro leaves and stir it up once before you serve.
Notes
- You can add some onions to this for some sweetness or you can even add bits of garlic for flavor.
- As with herbs, use any herb of your choice, it tastes good.
- Replace with half and half sweet potatoes if you prefer a lighter version.
- Cube the potatoes about the same size throughout for even cooking.
- Boil the potatoes until just right and remember to cool the drained potatoes.
- Wash the cubed potatoes until the water runs clear. This removed extra starch.