Crispy potato fry with tips and tricks
Today’s post is the recipe for crispy potato fry which is a perfect match for my previous Palak Sambar recipe. Yes, I am going to tell you the secret to make the perfect crispy potato fry. I know potato fry is one of the favourite dishes of Indians and crispy potato fry is absolutely something elevates your senses. I can have this crispy potato fry for all the three meals a day and will still love it. My kid inherits my love for potatoes and he is someone who needs only crispy potato fry and nothing short of crispy. So, I will share this simple recipe of crispy potato fry with some tips and tricks to get the perfect crispy ones. This recipe uses only 4 ingredients and is super easy to prepare!!
Preparation of Crispy Potato Fry
Potatoes – 4 large
Chilli Powder – 1 – 1.5 tsp or according to taste
Salt – to taste
Oil – as required
1. Cut the potatoes into half or quarters. If small potatoes are being used, you could have them as such.
2. Pressure cook the potatoes till they are soft. I usually pressure cook the potatoes along with rice as follows. I place the potatoes in a plate on the rice vessel and keep both inside a cooker with water and the weight on from the beginning and flame on high. Once I get the first whistle, I pressure cook for 5 minutes on high without keeping track of whistles.
3. Once the pressure subsides, cool the potatoes and peel the skin off.
4. Cut into bite sized pieces.
5. Marinate the cut potatoes with chilli powder, salt and little oil. Mix carefully to avoid breakage. Rest it for 5 minutes.
6. Heat a cast iron dosa skillet or tawa. Drizzle enough oil. Smear the oil well on the tawa. Place the marinated potatoes on the tawa and roast on low flame till the desired crispiness is reached.
6. Garnish with coriander leaves.
1. Instead of pressure cooking, you could also parboil the potatoes in salted boiling water for 5 minutes. In that case, you could cut the potatoes into wedges and also retain the skin while roasting.
2. The number of whistles and timing for pressure cooking might vary with the freshness of potatoes.
3. The main trick here is to use a cast iron flat tava or skillet for roasting.
4. Oil needs to be drizzled at regular intervals during roasting.
5. Please ensure that you do not disturb the potatoes very often while roasting and ensure it is done a low to medium flame for the perfect roasting.
6. in case of finely chopped potatoes, you can skip marination and the parboiling part. you can just fry on the tava directly and once roasted , the spices can be added.
Hope all of you loved this recipe. Please do try and let me know your feedback/suggestions on the recipe or anything else on the blog too. Also, feel free to write to me at firstname.lastname@example.org and please make sure you follow me on all social media platforms to make sure you do not miss any recipe updates!!
Thats all folks!! Happy cooking, clicking and biting 🙂