Crispy Potato Fry Recipe – Traditional Indian Style Potatoes

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Traditional Indian Style Potatoes

Hey everyone! If you’re anything like me, a perfectly crispy potato fry is pure comfort food. This isn’t just any potato fry, though. This is the Indian-style potato fry I grew up with – golden, crunchy on the outside, fluffy on the inside, and seasoned just right. It’s a staple in so many Indian homes, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

Honestly, what’s not to love? This recipe delivers seriously addictive, crispy potato fries. It’s surprisingly simple, even though it involves a double-fry – trust me, that’s the secret! Plus, it’s a fantastic side dish that goes with everything from dal and roti to a simple cup of chai. I first made this for my friends in college, and it was a huge hit!

Ingredients

Here’s what you’ll need to make these amazing fries:

• 3 Russet Potatoes (about 700-800g)
• 1 teaspoon salt (for boiling water)
• ¼ teaspoon salt (for seasoning)
• ¼ teaspoon cracked black pepper
• Sunflower or Canola oil, as needed (about 500ml – 750ml)

Ingredient Notes

Let’s talk potatoes! Russet potatoes are the way to go for maximum crispiness. Their high starch content is key. You could try Yukon Golds, but they won’t get quite as crunchy.

Now, about the oil. Sunflower or canola oil are both great choices because of their neutral flavor and high smoke point. Peanut oil works well too, if you don’t have any allergies to consider. Avoid olive oil – it doesn’t handle high heat as well.

And don’t skip the soaking step! Soaking the potatoes in cold water removes excess starch, which is crucial for preventing them from sticking together and ensuring a super crispy result. It really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice your potatoes into thick strips – about ½ inch thick is perfect.
2. Pop them into a bowl and cover with cold water. Let them soak for at least 30 minutes (or even longer!). This is a good time to prep your other ingredients.
3. Bring a pot of salted water to a boil. Drain the potatoes and add them to the boiling water. Boil for about 5 minutes, until they’re just tender – you don’t want them falling apart.
4. Drain the potatoes again and spread them out on a clean kitchen towel to cool completely. This is important! Warm potatoes will splatter in the oil.
5. Heat about 2-3 inches of oil in a deep pan or Dutch oven over medium heat. You want the oil around 160°C (320°F).
6. Fry the potatoes in batches for 6-7 minutes, until the edges start to turn golden brown. Don’t overcrowd the pan!
7. Remove the fries with a slotted spoon and place them on paper towels to drain. Let them cool completely.
8. Now, for the magic! Re-heat the oil to 180°C (350°F). Fry the cooled potatoes again in batches for another 2-3 minutes, until they’re golden and beautifully crispy.
9. Drain on fresh paper towels, season immediately with salt and pepper, and serve hot!

Expert Tips

Want to take your potato fry game to the next level? Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! This lowers the oil temperature and results in soggy fries. Work in batches.
• Temperature control is key. Use a thermometer to ensure the oil is at the right temperature. Too low, and the fries will be greasy. Too high, and they’ll burn.
• Double frying is non-negotiable. It’s what gives these fries their incredible texture.
• Season immediately after frying. The salt sticks better to the hot potatoes.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Spice Level: My family loves a little kick! Add ½ – 1 teaspoon of chili powder or garam masala to the seasoning for a medium-spicy fry. For mild, skip the chili powder.
• Festival Adaptations: During festivals like Diwali or Holi, we sometimes add a pinch of turmeric to the seasoning for a beautiful golden color and subtle flavor.
• Garlic & Curry Leaf Fry: Add a few finely chopped green chilies, a tablespoon of chopped curry leaves, and a teaspoon of minced garlic to the oil while frying for an extra flavour boost. My friend, Priya, swears by this!

Serving Suggestions

These fries are amazing on their own, but they’re even better with:

• Dal and roti
• Indian curries (like chana masala or aloo gobi)
• Raita (yogurt dip)
• A cup of masala chai

Storage Instructions

Honestly, these are best enjoyed fresh. But if you do have leftovers, store them in an airtight container at room temperature. They will lose some of their crispiness, but you can try to revive them (see FAQs!).

FAQs

Let’s answer some common questions:

• Is it better to use old or new potatoes for this fry? Older potatoes are actually better! They have a lower moisture content, which means crispier fries.
• Can I make this in an air fryer? You can try! Toss the potatoes with a little oil and seasoning, and air fry at 200°C (400°F) for 15-20 minutes, flipping halfway through. They won’t be exactly the same, but still tasty.
• How can I prevent the potatoes from sticking together during frying? Soaking them in cold water is the biggest help. Also, don’t overcrowd the pan.
• What is the best way to reheat leftover potato fry to maintain crispiness? The best way is to reheat them in an air fryer for a few minutes. You can also bake them in a preheated oven at 180°C (350°F) for about 5-7 minutes.
• Can I use a different type of oil, like peanut oil or vegetable oil? Yes, peanut oil is a great option! Vegetable oil will work in a pinch, but it doesn’t have quite the same neutral flavor as sunflower or canola oil.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!