Potato fry

Potato is a universally favorite vegetable. This pan fried potato is a simple take on the versatile potato. It consumes way less than oil than the deep fried version yet its so tasty and satisfying. Serve it as a side for breakfast or with rice for dinner. It makes for a great lunch box recipe too. I like to eat this on a slice of whole wheat bread spread with hummus. Ain’t this vegetable a cook’s best friend? You can make this under 30 minutes and please use russet potatoes for the best flavor.


1 Russet potato skin peeled and cut into small cubes

3 teaspoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 teaspoon sambar powder ( use a mix of coriander and cumin powder if you don’t have sambar powder)

1/2 teaspoon turmeric powder

1/2 teaspoon asafetida

1/2 teaspoon red chili powder

4-5 curry leaves



1. Take the cut potatoes in a mixing bowl and add all the spices including salt and mix well. Keep it aside for 10 minutes.

2. Heat oil in a pan and when oil is hot add mustard and cumin seeds and cook for a minute.

3.  Add curry leaves and cook for 30 seconds.

4.  Add the marinated potatoes and sauté on medium flame for 10 minutes.

5. Add 1/4 cup of water and cover the pan and cook for 5 minutes.

6.  Uncover and cook on high flame for 5minutes.


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