Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Sesame Oil & Soy Sauce Indian Style

Introduction

Okay, let’s be real – who doesn’t love a good potato fry? But this isn’t just any potato fry. This Spicy Potato Fry is a little bit different, a little bit special, and seriously addictive. I first stumbled upon this recipe while experimenting with flavors, trying to bridge my love for Indian spices with a little bit of Asian flair. The result? A crispy, tangy, slightly sweet, and wonderfully spicy potato fry that’s become a regular in my kitchen. It’s quick, easy, and perfect as a snack, side dish, or even a light meal. You’ll absolutely love it!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 30 minutes, making it perfect for busy weeknights. The combination of sesame oil, soy sauce, and Indian spices is unexpectedly delicious. Plus, it’s easily customizable to your spice preference. Honestly, once you try it, you’ll be craving it again and again.

Ingredients

Here’s what you’ll need to whip up this amazing potato fry:

• 2 large potatoes
• 1 large onion
• 2 tomatoes
• 1 small capsicum (bell pepper)
• 2 tsp soya sauce
• 0.5 tsp brown sugar or honey
• 1 tsp crushed garlic
• 1 tsp red chili powder
• 2 tbsp sesame oil
• Salt to taste
• Coriander leaves or spring onions for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Benefits and Flavor Profile

Sesame oil is key here. It adds a nutty, aromatic flavor that you just won’t get with other oils. I prefer using toasted sesame oil for a deeper flavor. You only need 2 tablespoons (30ml) for the whole recipe, so a little goes a long way!

Soy Sauce: Choosing the Right Type for Indian Cooking

For this recipe, I recommend using a regular or all-purpose soy sauce. Dark soy sauce is a bit too intense. Light soy sauce works in a pinch, but you might need to add a tiny bit more for that umami punch.

Red Chili Powder: Regional Variations & Heat Levels

Indian red chili powder comes in so many varieties! Kashmiri chili powder will give you a beautiful color and mild heat. For a spicier kick, use a hotter variety like Byadagi or a blend. Adjust the amount to your liking – I usually stick to 1 tsp for a good medium spice.

Potatoes: Best Varieties for Frying

Starchy potatoes like Russet or Yukon Gold are best for frying. They get nice and crispy on the outside while staying fluffy on the inside. Avoid waxy potatoes, as they won’t crisp up as well. About 500g of potatoes should be perfect.

Capsicum (Bell Pepper): Color & Flavor Options

I usually use green capsicum, but you can experiment with red, yellow, or orange for a sweeter flavor and a pop of color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the potatoes into wedges. Not too thin, not too thick – about 1cm is ideal.
2. Heat the sesame oil in a large pan or wok over medium-high heat. Add the potato wedges and shallow fry until golden brown and crispy. This usually takes about 10-15 minutes. Don’t overcrowd the pan; fry in batches if necessary.
3. Once fried, drain the potato wedges on a kitchen towel to remove excess oil.
4. In the same oil (isn’t that convenient?), add the chopped onion and crushed garlic. Sauté until golden brown and fragrant.
5. Add the red chili powder and cook for about a minute, stirring constantly to prevent it from burning.
6. Now, add the chopped tomatoes and cook until they soften and break down.
7. Stir in the soy sauce and brown sugar (or honey). Cook on high heat for another minute, stirring continuously. This is where the sauce starts to come together!
8. Add the chopped capsicum and salt to taste. Cook for 3-5 minutes, or until the capsicum is slightly tender-crisp.
9. Finally, pour the sauce over the fried potato wedges and toss to coat everything evenly.
10. Garnish with fresh coriander leaves or spring onions and serve warm.

Expert Tips

A few little secrets to make this recipe even better:

Achieving the Perfect Crispy Potato

Make sure the potatoes are dry before frying. Pat them dry with a kitchen towel. Also, don’t overcrowd the pan – this lowers the oil temperature and results in soggy potatoes.

Balancing Sweetness and Spice

The brown sugar (or honey) balances the spice from the chili powder and the saltiness of the soy sauce. Feel free to adjust the amount to your preference.

Preventing the Sauce from Becoming Too Watery

Cook the tomatoes until they’re nicely softened and broken down. This helps to reduce the water content in the sauce.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation

Use tamari instead of soy sauce for a gluten-free version. Tamari is a Japanese soy sauce that’s typically made without wheat.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Medium: Stick to the 1 tsp of red chili powder.
• Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptation (Navratri/Fasting Friendly – using rock salt)

During Navratri or other fasting periods, you can easily adapt this recipe by substituting regular salt with rock salt (sendha namak). Skip the capsicum if you’re following a strict fasting diet.

Serving Suggestions

This Spicy Potato Fry is incredibly versatile!

• Serve it as a snack with a cup of chai.
• Pair it with dal and rice for a complete meal.
• It’s also fantastic as a side dish with grilled chicken or fish.
• My kids love it packed in their lunchboxes!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. However, the potatoes will lose some of their crispness upon reheating.

FAQs

Let’s answer some common questions:

What type of potatoes work best for this fry?

Starchy potatoes like Russet or Yukon Gold are ideal for achieving that perfect crispy texture.

Can I use a different oil instead of sesame oil?

While sesame oil is highly recommended for its unique flavor, you can use vegetable oil or peanut oil as a substitute. However, the flavor won’t be quite the same.

Is it possible to make this recipe without soy sauce?

It’s tricky, as soy sauce provides a key umami flavor. You could try using a little bit of Worcestershire sauce (check ingredients for gluten if needed) or a pinch of mushroom powder, but it won’t be exactly the same.

How can I adjust the spice level to my preference?

Simply adjust the amount of red chili powder. Start with less and add more to taste.

Can this potato fry be made ahead of time?

It’s best enjoyed fresh, as the potatoes will lose their crispness over time. However, you can prep the ingredients (chop potatoes, onions, tomatoes, capsicum) ahead of time and store them separately in the refrigerator.