Crispy Potato Fry is a tasty, spicy, easy, and simple fry recipe. You can make this aloo fry as a side dish for lunch or dinner quickly. I added amchur powder or dry mango powder for a slight tangy kick. If you want you can skip using it or you can also use lemon juice instead of amchur powder. Before frying the potatoes I soaked the cubed potatoes in enough water to remove extra starch but if you want you can skip this step. Remember one thing while making this fry use a seasoned pan so that the potatoes will not stick in the pan.
Crispy Potato Fry can be served with bread, chapatis or it can be served with khichdi, sambar rice, or dal rice. I made this Crispy Potato Fry in a North Indian style so this fry got a lot of North Indian flavours in it. You can also use these Crispy Aloo Fry as a stuff in wraps and sandwiches.
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Print Recipe Crispy Potato Fry Recipe | How to make Crispy Potato Fry
Crispy Potato Fry is a tasty, spicy, easy, and simple fry recipe.
First, place the cubed potatoes for about 20 to 30 minutes in a bowl of water. Remember the potatoes should be immersed completely in enough water.
Next, in a pan or kadai add oil. I used peanut oil if you want a pungent taste then add mustard oil. If you are using mustard oil then heat the mustard oil until it begins smoking.
Next, drain the cubed potatoes and add them to the pan or kadai.
Spread the potatoes in the pan evenly and mix them well with oil.
Stir and saute the potatoes for about 7 to 8 minutes on a low to medium flame until the potatoes are half cooked.
Next, add turmeric powder, kashmiri red chili powder, cumin powder, coriander powder, asafoetida, and salt.
Spread the potatoes in the pan evenly.
Stir and cook until the potatoes are cooked well.
Next, add garam masala powder and amchur powder. Instead of amchur powder, you can use lemon juice.
Mix well and switch off the flame.
Serve Crispy Potato Fry with sambar rice or dal rice garnishing with few coriander leaves.