Aloo Fry (Pan Fried Potatoes)

On January 18, 2012 · 1 Comment

Some of us, when given the chance, cannot stop eating french fries. For others, it’s potato chips. For us, it’s aloo fry. These potatoes get their flavor from a bouquet of spices that build into the crispy crust formed on the cut edges. They are a perfect compliment to hot rasam & rice, and are a comfort food that our mom and grandmother made often at our request. This is just one of many ways potatoes can be prepared for a South Indian meal, so look out for more recipes inspired by the cooking ladies in our lives!

We used a small crate of white potatoes from the farmers market, but any small potato will do.

Aloo Fry - Ingredients

Make sure to rinse your potatoes before chopping. If you’re using small potatoes, just cut them in half. Otherwise, with larger potatoes, cut them into 1 1/2 inch pieces and make sure they are cut similarly for even cooking!

Aloo Fry - Potato Prep

As you’ll see in many South Indian recipes, heat the oil in a pan until hot and then add mustard seeds until they start to pop or sputter. Then add the spices into the hot oil, which flavors the oil that will eventually coat the potatoes. Also note that more oil will increase the crispiness of your potatoes, so it’s up to you how far you take it for the crunch.

Aloo Fry - Adding Spices

Then, a sizzling celebration of potato and spices. Make sure you stir the potatoes well, so that the oil & spices coat each potato. A word of warning: if  the potatoes are still a bit wet from being rinsed, be careful as you drop them in oil as the excess water + hot oil tends to cause mini-explosions.

Aloo Fry - Potatoes & Spices

This is what the potatoes will look like after having roasted for some time; crispy and browned on the outside, and so soft on the inside. We noted a big difference in fresh potatoes from the farmer’s market vs. the standard potatoes from our local store, so if you have the option, go fresh. They absorbed the flavors straight through to the center, instead of simply capturing the flavor in the exterior shell. Enjoy!

Aloo Fry - finished

 

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Aloo Fry (Pan Fried Potatoes)
Prep Time: 
Cook Time: 
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Ingredients
  • 1 lb of potatoes
  • ¼ tsp of turmeric
  • ⅛ tsp of asofoetida
  • 1 tsp of red chili powder
  • 1 tsp black mustard seeds
  • Salt to taste
  • 4 tbsp canola oil

Instructions
  1. Rinse potatoes and cut into 1.5 inch pieces or in half, if they are small potatoes
  2. In a large pan, heat oil
  3. When oil is hot, add mustard seeds
  4. When mustard seeds start to pop, add the spices and salt
  5. Immediately add potatoes and stir so oil coats the potatoes
  6. Turn down heat to medium and add ¼ cup water and cover, stirring occasionally
  7. After water is entirely absorbed, check potatoes to see if they are soft, if not, repeat previous step again
  8. When potatoes are softened, take cover off and continue to cook potatoes for 15-20 minutes, or until potatoes achieve desired crispiness
  9. Check salt and add as needed

Notes
Depending on the type of potato you use, you might not need more or less water to steam cook them until they are soft. Just be careful not to add too much because then they will get mushy.

 

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  • Anonymous

    Good job guys!!! looks yummy!  I am so hungry now.. :-)   

    If I may give you another quick version of this and with slightly different  flavor… cut your potatoes according to your recipe.  Boil about four cups of water, place the potatoes with salt and turmeric cook them for until they are soft a little not entirely cooked.. now strain them and add the spices in oil as you did along with one heaped tablespoon full of Channa dhal powder or Besan, let it fry quickly until color changes to golden brown, now add the potatoes, and evenly coat them, sprinkle two tablespoons of water and cover.  Remove the cover after five minutes and keep turning them for the crispiness you desire on very low heat, add a little oil if necessary, the result you would have crispy potatoes coated in Besan and it tastes divine.. You can do the same to Chepankizhagu (taro root) for this you have to cook and remove the skin and chop into cubes.one more tip is add curry leaves to the above when tempering.. it adds to the taste a lot, it is a must in a lot of South Indian cooking for a lot of the curries and sauces.