I love potatoes whether it is in the form of potato fry or chips, my affinity towards it is increasing day by day. There was a time when I hated them. That was about a decade ago. But now, I cannot live without them. Exaggerating? Uh..well. A bit.
Potato fry is basically a stir fry dish, where cubed potatoes are roasted in little oil along with onion and spices. It is an extremely versatile dish that you can prepare zillion varieties of it. I had shared with you all before, one of the simplest potato fry recipe. That is a no-onion, no-garlic recipe and you can have them during your lent/vrat. This is another easy one, but with an added twist.
Potato Fry is a popular side dish in every Indian household. Be it in the form of Aloo Methi or Potato Saute recipe, potatoes are one go-to recipe for a quick second dish. I have added Sambar powder for making this version of potato fry. There is no garlic used in this recipe and you can always omit the onions in case you plan to take it during your vrat. I have been daring enough to substitute Sambar powder with Chicken masala powder as well. It all depend on your preference and taste. So, put them all in. Toss and Roast.
Ha! Some Steamed rice, Rasam and this Potato Fry. What else do you need in life! 🙂
PrintPotato Fry
- Total Time: 20 minutes
Description
Cubed potatoes roasted in little oil along with onion and spices
Ingredients
- 2 large potatoes,par boiled,peeled and cubed
- 1 onion, finely sliced
- ½ teaspoons chili powder
- 1 teaspoon sambar powder
- ¼ teaspoon fennel seeds
- A sprig of curry leaves
- ¼ teaspoon asafoetida
- salt
- 3-4 tablespoons oil for shallow frying
Instructions
- Par boil and peel the potatoes. Cut into bite size cubes.
- Once it cools down, marinate the potatoes with sambar powder, chilli powder and salt. Toss and keep aside.
- Heat oil for shallow frying.
- Add fennel seeds and asafoetida. Add curry leaves and sliced onions.
- Add the potato cubes and shallow fry until golden brown.
- Serve hot as a side dish to rice and rotis
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 2
Written for Day 9 of #NaBloPoMo by BlogHer
twinklingtina says
I love every kind of preparation of the humble potato - boiled, fried, baked, stewed, roasted, grilled - everything! I will give you one suggestion on Foodie Pro theme, if I may, use the themes related content - it's more relevant to the post than shareaholic's. If you want to continue with shareaholic related posts - use the post card template or simple template in which the photos are straight.
SHILPA GARG says
Potato is such a versatile dish. You can make it in so many ways and it tastes great whether you make it with simplest of ingredients or use a variety of them. I love the use of curry leaves in potatoes!
Amrita Basu (Misra) says
Sounds great and looks yummy.Potatoes are definitely versatile. I will try this variety.of stir fry.