- Boil cubed potatoes with a pinch of baking soda for 5-7 minutes, then drain and dry thoroughly.
- Toss dried potatoes with olive oil and seasonings, then air fry at 380°F for 22-25 minutes until crispy.
- Sauté curry leaves in oil until crisp, crush them, and mix with sour cream, spices, tomato paste, salt, and pepper.
- Thin the dip with water if needed, then layer it on a platter with the crispy potatoes.
- Garnish with crushed peanuts and chives. Serve immediately.
- Calories:320 kcal25%
- Energy:1338 kJ22%
- Protein:6 g28%
- Carbohydrates:35 mg40%
- Sugar:3 mg8%
- Salt:450 g25%
- Fat:18 g20%
Last Updated on 2 months by Neha Deshmukh
Crispy Air Fryer Potatoes With Spicy Curry Leaf Dip Recipe
Introduction
Okay, let’s be real – who doesn’t love a good potato? Especially when it’s super crispy and paired with a dip that’s bursting with flavour! I first made these air fryer potatoes for a little get-together with friends, and they were gone in minutes. Seriously, minutes! The combination of the perfectly crunchy potatoes and the vibrant, spicy curry leaf dip is just… chef’s kiss. You’ll be making these again and again, I promise.
Why You’ll Love This Recipe
This recipe is a winner for so many reasons. It’s quick, easy, and uses ingredients you probably already have in your pantry. Air frying means less oil and a whole lot of crispiness. Plus, that curry leaf dip? It’s a game-changer. It’s tangy, spicy, and adds a beautiful South Indian touch to a classic snack.
Ingredients
Here’s what you’ll need to make these amazing crispy potatoes:
- 3 large russet potatoes (700-800 grams)
- Generous pinch of baking soda
- ½ to ¾ tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon oil (avocado)
- 35-40 curry leaves
- 1 cup sour cream (full-fat)
- ¼ teaspoon smoked paprika
- ¼ teaspoon red chili powder
- 1 teaspoon tomato paste
- Black pepper to taste
- Chopped chives, to garnish
- 1 tablespoon crushed salted peanuts, to garnish
Ingredient Notes
Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!
Russet Potatoes: Choosing the Right Variety
Russet potatoes are the star here. They’re starchy, which means they get beautifully fluffy on the inside and wonderfully crispy on the outside. Yukon Golds can work in a pinch, but you won’t get quite the same level of crispiness.
Baking Soda: The Secret to Extra Crispy Potatoes
Don’t skip the baking soda! It seems weird, I know, but it raises the pH of the potato surface, helping them get extra crispy when air fried. Trust me on this one.
Olive Oil: Best Types for Air Frying
I prefer using a good quality olive oil for flavour, but any oil with a high smoke point will work. Avocado oil is also a great option.
Curry Leaves: A South Indian Flavor Powerhouse
Curry leaves are essential for that authentic South Indian flavour. You can find them at most Indian grocery stores. If you can’t find fresh, dried curry leaves can be used, but the flavour won’t be quite as vibrant.
Smoked Paprika: Adding Depth of Flavor
Smoked paprika adds a lovely smoky depth to the dip. Regular paprika works too, but smoked paprika really elevates it.
Sour Cream: Full-Fat vs. Low-Fat Options
Full-fat sour cream gives the dip the best texture and flavour. Low-fat will work, but it might be a little thinner.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, peel and cube your potatoes into roughly 1-inch pieces.
- Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of baking soda. Bring to a boil and cook for just 1 minute. This is the secret to extra crispy potatoes!
- Drain the potatoes really well and pat them completely dry with paper towels. This is super important – any moisture will prevent them from getting crispy.
- In a large bowl, toss the dried potatoes with ½ to ¾ tablespoon of olive oil and ½ teaspoon of salt.
- Preheat your air fryer to 380°F (190°C).
- Arrange the potatoes in a single layer in the air fryer basket (you might need to work in batches). Air fry for 22-25 minutes, flipping halfway through, until golden brown and crispy.
- While the potatoes are air frying, let’s make the dip! Heat 1 teaspoon of avocado oil in a small pan over medium heat. Add the curry leaves and sauté for a few seconds until they become crisp and fragrant. Be careful, they can splatter!
- Crush the crispy curry leaves slightly with the back of a spoon.
- In a bowl, combine the crispy curry leaves, sour cream, smoked paprika, red chili powder, tomato paste, and black pepper. Mix well.
- If the dip is too thick, thin it out with a little water, one tablespoon at a time, until you reach your desired consistency.
- Once the potatoes are cooked, layer them on a platter and generously drizzle with the spicy curry leaf dip.
- Garnish with chopped chives and crushed salted peanuts. Serve immediately and enjoy!
Expert Tips
A few extra pointers for potato perfection!
Achieving Maximum Crispiness
The key to crispy air fryer potatoes is dryness. Make sure the potatoes are thoroughly dried after boiling.
Preventing Potatoes from Sticking
Lightly grease the air fryer basket with oil before adding the potatoes to prevent sticking.
Balancing the Spice Level in the Dip
Start with ¼ teaspoon of red chili powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!
Variations
Let’s get creative!
Vegan Adaptation
Substitute the sour cream with a plant-based sour cream alternative. Cashew cream also works beautifully!
Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your crushed peanuts are processed in a gluten-free facility if you have a severe allergy.
Spice Level Adjustment (Mild, Medium, Hot)
* Mild: Omit the red chili powder.
* Medium: Use ¼ teaspoon red chili powder.
* Hot: Use ½ teaspoon or more red chili powder, or add a pinch of cayenne pepper.
Festival Adaptation: Diwali or Chaat-Inspired Serving
For Diwali, serve these potatoes as part of a festive spread with other snacks and sweets. For a chaat-inspired twist, add a sprinkle of chaat masala and a squeeze of lemon juice to the dip.
Serving Suggestions
These potatoes are fantastic on their own as a snack. They also make a great side dish with grilled chicken, fish, or vegetables. My family loves them with a side of raita (yogurt dip) for extra coolness.
Storage Instructions
These potatoes are best enjoyed immediately. However, you can store leftovers 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! Reheat in the air fryer for a few minutes to try and restore some of the crispiness. The dip can be stored separately in the refrigerator for up to 3 days.
FAQs
Got questions? I’ve got answers!
What type of potatoes work best for air frying?
Russet potatoes are the best choice for air frying because of their high starch content. Yukon Golds can work, but they won’t get as crispy.
Can I make the curry leaf dip ahead of time?
Yes, you can! The dip can be made up to 3 days in advance and stored in the refrigerator. The flavours will actually meld together even more beautifully.
How do I adjust the spice level of the dip?
Start with a small amount of red chili powder and add more to taste.
What if I don’t have an air fryer? Can I bake these potatoes?
Yes, you can bake them! Toss the potatoes with oil and salt, then spread them in a single layer on a baking sheet. Bake at 400°F (200°C) for 30-40 minutes, flipping halfway through, until golden brown and crispy.
Can I use a different type of oil for air frying?
Yes, any oil with a high smoke point will work. Avocado oil, canola oil, or vegetable oil are all good options.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
