Crispy Pan-Fried Potatoes
Indian spicy…pan fried potatoes to go with any kind of lunch menu.
A side dish made commonly in Indian households to go with rice and meat dishes or flat bread/ roti and gravy curries.
Potato -3 (Russet potato)take one potato per head per meal
Red chili powder – 1 tsp(use paprika or less spicy red chili powder as per tolerance level)
Turmeric powder -1/3 tsp
Salt to taste
Coconut oil – 2- 4 tsps
1.Wash and cut potatoes into cubes 1/2 inch cubes.
2. Heat a non stick pan on medium heat add two tsps of oil and add the potato cubes saute until oil coats all pieces. Close and cook for 5-7 minutes until 3/4 th cooked
3.Now make space in the center of the pan add the powders add 1 tsp oil when the chili powder turns to deeper color and the smell hits ur nose reduce heat to low gently mix the powders and potato pieces. let it cook in the open pan for another 10 minutes on low flame this helps to crisp the edges without breaking.
Give a gentle mix every now and then so it does not burn at the bottom and finish off by pouring the last tsp of oil towards the edge of the pan.
The potatoes tastes even better if u a re lil liberal with few more tsps of coconut oil.
Let the potatoes brown to the required color. Switch off flame and serve as a side dish with any bland dish of ur choice or with any Indian raitas and flat bread or rice or like french fries.
|Fried potatoes served with chapatti /flat bread and cottage cheese in spinach gravy(Palak paneer recipe here) a very mild curry, raw salad and a tsp of butter|
|Potatoes served with Soya Chunks Biriyani (veg rice recipe here) and raita.|
Hope you like it.