Crispy Turmeric Potatoes Recipe – Indian Style Fry

Last Updated on 4 months by Neha Deshmukh

Crispy Turmeric Potatoes Recipe – Indian Style Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful side dish that everyone will love. And let me tell you, these crispy turmeric potatoes are it. I first made these when I was craving something comforting and a little bit spicy, and they’ve been a staple in my kitchen ever since. They’re perfect with dal and rice, as part of a bigger Indian thali, or even just as a snack!

Why You’ll Love This Recipe

This Indian-style potato fry is seriously addictive. It’s quick to make – ready in about 40 minutes – and uses ingredients you probably already have in your pantry. The turmeric gives it a beautiful color and a lovely earthy flavor, while the mustard seeds and curry leaves add a wonderful aroma. Plus, getting those potatoes nice and crispy? Pure bliss! It’s an easy recipe, perfect for beginner cooks, but delivers a huge flavour punch.

Ingredients

Here’s what you’ll need to make these delicious crispy turmeric potatoes:

• 2 large potatoes
• 1 ½ tbsp oil (I prefer vegetable or sunflower oil)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 sprig curry leaves
• 2 green chilies
• ½ tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic Indian flavor. Dried just don’t compare. You can usually find them at Indian grocery stores, and they freeze really well.
• Oil: Traditionally, this recipe is made with mustard oil in some parts of India, which gives it a really pungent flavour. However, it’s quite strong, so vegetable or sunflower oil are great substitutes if you prefer a milder taste.
• Turmeric Powder: Use good quality turmeric powder for the best color and flavour. The brighter the colour, the better the quality generally! It’s not just about the colour though – good turmeric has a lovely, warm aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Once it’s hot, reduce the heat a little and add the mustard seeds. You’ll know they’re ready when they start to splutter – it sounds like tiny little pops!
2. Now, add the cumin seeds and curry leaves. Sauté for just a few seconds until you can really smell that amazing fragrance. This is where the magic starts to happen!
3. Next, add the diced potatoes and slit green chilies. Cook on medium-high heat for about 4-5 minutes, stirring frequently, so the potatoes don’t stick.
4. Reduce the heat to low, sprinkle in the turmeric powder, and mix well to coat the potatoes. Cover the pan and let it cook for about 15 minutes. This helps the potatoes cook through and absorb all that lovely turmeric flavour.
5. Remove the lid, add salt to taste, and mix again. Cover and cook until the potatoes are tender – usually another 5-10 minutes. You should be able to easily pierce them with a fork.
6. Now for the best part! Uncover the pan, increase the heat to medium, and cook for another 7-10 minutes, stirring often, until the potatoes are golden brown and beautifully crispy. Keep a close eye on them so they don’t burn.
7. Turn off the heat and serve immediately. Seriously, these are best enjoyed hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a big batch, cook the potatoes in two batches to ensure they get nice and crispy.
• Dicing the potatoes into roughly the same size ensures even cooking.
• A heavy-bottomed pan is your friend here. It helps distribute the heat evenly and prevents sticking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavour, remove the green chilies or use just one. For a real kick, add a pinch of red chili powder along with the turmeric. My friend, Priya, loves to add a dash of cayenne pepper!
• Regional Variations: In South India, you might add a pinch of asafoetida (hing) along with the mustard seeds for a unique flavour. North Indian versions sometimes include a sprinkle of garam masala at the end.
• Potato Type Adaptations: While I usually use Yukon Gold potatoes, red potatoes or even russet potatoes work well too. Just adjust the cooking time accordingly.

Serving Suggestions

These crispy turmeric potatoes are incredibly versatile!

• Serve them as a side dish with dal and rice.
• Add them to an Indian thali for a complete meal.
• Enjoy them as a snack with a cup of chai.
• They’re also fantastic with roti or paratha.

Storage Instructions

Leftovers? Sure, if there are any! Store any leftover potatoes in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy when reheated, but they’ll still be delicious.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this recipe? Yukon Gold potatoes are my go-to because they get beautifully crispy and have a lovely buttery flavour.
• Can I make this ahead of time? You can dice the potatoes ahead of time and store them in water to prevent browning. However, I recommend cooking the potatoes just before serving for the best texture.
• How can I adjust the spice level? Easily! Reduce or remove the green chilies, or add a pinch of red chili powder for extra heat.
• What is the best way to store leftover potatoes? In an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer to crisp them up a bit.
• Can this be made in an air fryer? Absolutely! Toss the potatoes with the oil and spices, then air fry at 200°C (390°F) for about 20-25 minutes, shaking halfway through.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!