Potato fry/sooki aloo fry/crispy potato fry is loved by almost everyone. There could not be anyone who doesn’t love crispy potato fry. This aloo/potato fry tastes almost like french fries. It goes well with rice, rasam rice, curd rice, with rotis and as a filling for bread. Today we will learn how to make crispy potato fry following this easy recipe with step wise pictures.
Wash and peel the potatoes. Cut them into even sized cubes and rinse 3-4 times in cold water to remove starch. It is the starch which makes the potatoes to stick together and become mushy when pan frying. So for crispy potato fry, it is important to rinse 3-4 times.
Let it remain soaked in water for 15 minutes.
Then drain the water completely. Let it sit for 5 minutes.
Heat 3 tbsp of oil in a pan, add mustard seeds, when it splutters, add curry leaves and hing.
Add the cubed potatoes, turmeric powder and cook uncovered on medium heat until it slightly browns. Do not add or sprinkle water. Mix gently or toss from time to time.
Once it is three fourth cooked, add salt and chilli powder and toss well to mix.
Cook uncovered on medium low heat until it turns crispy and golden brown on the outside. Once it is done, do not cover it immediately. Let it cool a little, then you can transfer to another vessel and keep it covered. The potatoes will be crisp on the outside and soft on the inside.
Sprinkle toasted sesame seeds on the top. This is optional.
I am sure kids and others in your family will love this delicious and crispy potato fry.
Tips for Crispy Potatoes
You can use any skillet but iron kadai or cast iron skillet is best.
Avoid overcrowding the potatoes.
Avoid adding or sprinkling water in between while the potato is cooking.
Cut the potatoes evenly for even cooking.
If you are searching for more potato recipes, check the link below
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