Potato Fry

Craving a side dish that’s as comforting as it is flavor-packed?

This Spicy Garlic Potato Fry takes humble potatoes and turns them into golden, crisp-edged cubes dusted with an irresistible garlic‑spice powder—your new favorite partner for rice, rotis, or even as a snack. 

Let’s get cooking!

Why You’ll Love This Spicy Potato Fry

Potatoes are the ultimate crowd‑pleaser, but add homemade garlic spice powder—coriander, cumin, fresh garlic, red chili, salt, and curry leaves—and suddenly you’ve got layers of aroma, heat, and umami. This fry:

• Comes together in just 25 minutes.
  
• Pairs perfectly with plain rice, curd rice, sambar, or rasam.
  
• Doubles as a standalone snack with tea.
  

Ingredient Breakdown

• Potatoes: Creamy interior that soaks up spices, crispy edges when sautéed.
  
• Chana & Urad Dal: Tiny pops of crunch from the tempering.
  
• Mustard & Cumin Seeds: Nutty, pungent aromas as they crackle.
  
• Garlic Spice Powder: Fresh garlic for bite, coriander seeds for citrusy depth, cumin for earthiness, red chili for heat, salt to balance, and curry leaves for a South‑Indian flourish.
  
• Turmeric: Warm color and subtle earthiness.
  
• Asafoetida: Digestive aid with a hint of onion‑garlic flavor.
  
• Oil: Just enough to brown everything without greasiness.
  

🌿 Vegan Swap: Use any neutral vegetable oil.

How It All Comes Together

First, whip up your garlic spice powder: coarsely grind coriander, cumin, and garlic, then blend in chili powder, salt, and curry leaves to a fine dust. Set aside this flavor bomb.

Next, prep the potatoes: peel and dice into small cubes, soak briefly in water to remove excess starch, and drain.

Heat oil in a wide kadai. Temper chana dal, urad dal, mustard seeds, and cumin seeds until they pop. Toss in dried red chilies and curry leaves, then add a pinch of asafoetida. Slide in the potato cubes, season with salt, turmeric, and saute for several minutes until edges begin to brown. Pour in a splash of water, cover, and let steam so potatoes cook through.

Uncover, sprinkle your garlic spice powder, and toss vigorously so every cube gets coated. Cook until the coating dries and the potatoes are crisp.

💡 Pro Tip: Don’t overcrowd the pan—work in batches if needed to keep the potatoes crisp rather than steamed.

What Goes Along

• Steaming Hot Rice: A simple base to absorb every bit of spice.
  
• Curd Rice: The cooling yogurt rice is the perfect foil to the fry’s heat.
  
• Sambar or Rasam: For a classic South‑Indian meal spread.
  

How to Serve

Transfer to a shallow bowl, garnish with fresh coriander if you like, and serve immediately so the crisp holds. Provide lemon wedges alongside for a zesty finish.

Packing & Meal Prep

• Refrigerator: Keeps up to 2 days in an airtight container.
  
• Reheat: Gently on a nonstick pan over medium heat; avoid the microwave to preserve crispness.
  

Party & Bulk Preparation

Scale the tempering and spice powder in larger batches. Fry potatoes in two pans to maintain oil temperature and hold finished pieces in a warm oven rack until guests arrive.

This Spicy Garlic Potato Fry is your quick ticket to a memorable side—crispy, aromatic, and utterly moreish. Ready to elevate your next meal? Give it a go and let the crunch speak for itself!