Potato fry or aloo fry recipe in 20 minutes. A delicious, quick and easy side dish with potatoes for rice. This simple everyday potato fry is ready in minutes, super tasty, vegan and gluten free too.
About This Recipe
Aloo fry is one of our most favorite side dish recipes that I at least make once a week. Why not because it is delicious, easy, quick and make any meal special. There are many ways to make potato fry and this is the easiest recipe you will ever come across.
Potato is such a versatile tuber vegetables am I right? what form a potato can’t take? It tastes just as delicious be it in paratha or biryani or samosa. Let’s not forget all time favorite snacks like fries, wedges, smashed potatoes, chilli potatoes too.
Now this aloo fry is one of those everyday dishes that you can make in 20 minutes with very less and simple ingredients.
This simple potato fry is one of the many ways I make them. If you want to make very crispy aloo fry with less oil in 20-30 minutes this recipe is your best bet.
It is seasoned with just salt and chili powder. While making for toddlers and kids you can use very less or leave out the chili powder.
This potato fry is not yet another potato poriyal. While you can also make poriyal very crispy, this recipe yields absolutely crispy aloo fry that everyone will love. It is
Crispy , flavorful & very delicious
Takes 20 mins only to make
Vegan & gluten free
Consumes very less oil
Wholesome side dish for kids.
Potato Fry Ingredients
We need very few simple ingredients for this potato fry. This is a no onion garlic recipe that is also vegan and gluten free.
Potatoes– Use potatoes like Idaho or russet for this recipe. They hold shape well on frying and tastes good. Do not use potatoes from frozen section or the ones meant for mashing. They do not go well for stir fry recipes. See my tips for preparing the potatoes for this recipe as you read.
Red chilli powder– Use as much as you like. This is a very mildly spiced potato fry recipe. I have used just 1/2 teaspoon for this recipe. You can increase for a spicier fry or reduce it. If you are making for kids you can even leave out red chilli powder altogether.
Garam masala powder– I have added some garam masala powder in this recipe for flavor. You can easily use any spice powder like pav bhaji masala, sambar powder or curry powder.
Salt– to taste
Rice flour– Adding a bit of rice flour makes aloo fry super crispy. You can also use corn flour here.
Oil- You can use any cooking oil for this recipe. I have used peanut oil. You can use any light neutral cooking oil.
How To Make Aloo Fry Recipe
Rinse and scrub the potatoes thoroughly. You can peel them or retain the skin as you prefer. Cut the potatoes into cubes.
Add the cubed potatoes to a large bowl of water and let soak for 15 minutes. Drain excess water and rinse the potatoes thoroughly until most of the starch leaves and water turns clear.
Spread the drained potatoes on a kitchen towel for 5 minutes.
Making potato fry
Heat oil in a cast iron skillet preferably. Add cumin seeds and fry for a minute
Now add the potato pieces and stir fry in high flame for 2 minutes continuously.
Add salt, chili powder, ground turmeric and garam masala powder. Mix to combine.
Cook in medium flame, sautéing often until the potatoes are well cooked and crispy. Do not sprinkle water or cover the pan, the potatoes will turn soft. See tips for more details.
Once done, switch off the flame and transfer potato fry to a serving bowl. Serve with Indian meals.
After cutting, do soak the potato cubes in water and rinse them thoroughly changing water at least twice. This will remove the excess starch from the potatoes and help them retain their shape will frying.
While cooking, after adding the potatoes to hot oil, saute in high flame for at least 2 minutes continuously. This will make the potatoes non sticky and prevent them from turning mushy as they cook.
Do not cover the pan while cooking if you want to make potato fry that is super crispy. If you close the pan, it will sweat out and make the fry mushy.
Also do not sprinkle any water to the potatoes while cooking. Just saute it medium flame for 12-15 minutes and it will be crispy.
Use a cast iron skillet for this recipe to make crispiest fry ever. The crispiness and taste of potatoes fried in cast iron pan is unparalleled. You can also use any heavy steel pan or non stick pan.
If you prefer you can add few cloves garlic minced to the fry. Peel and mince 2-3 cloves of garlic. Add the minced garlic cloves along with cumin and saute.
You can also use baby potatoes in this recipe if you prefer. Just par boil them for 6-7 minutes, peel and fry.
Potato Fry Serving Suggestions
This potato fry is a very versatile dish that tastes good with so many Indian dishes. It is one of the healthy food for kids when served in moderation. We love to pair this with
More Delicious Recipes
I hope you will try this recipe and enjoy as much as we did. P
Best Easy Potato Fry - Aloo Fry
1 CUP = 250 ml
- 2.5 cups potatoes cubed, from 3 large potatoes
- 1/2 teaspoons chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder optional
- 2 tablespoons oil
- Rinse and scrub the potatoes thoroughly. You can peel them or retain the skin as you prefer. Cut the potatoes into cubes.
- Add the cubed potatoes to a large bowl of water and let soak for 15 minutes. Drain excess water and rinse the potatoes thoroughly until most of the starch leaves and water turns clear. Spread the drained potatoes on a kitchen towel for 5 minutes.
- Heat oil in a cast iron skillet preferably. Add cumin seeds and fry for a minute
- Now add the potato pieces and stir fry in high flame for 2 minutes continuously.
- Add salt, chili powder, ground turmeric and garam masala powder. Mix to combine.
- Cook in medium flame, sautéing often until the potatoes are well cooked and crispy. Do not sprinkle water or cover the pan, the potatoes will turn soft.
- Once done, switch off the flame and transfer potato fry to a serving bowl. Serve with Indian meals.
- You can use sambar powder instead of chilli powder.
- You can sprinkle some lemon juice after frying.
- The recipe can be doubled.