Crispy Potato Fry Recipe – Authentic Indian Kadai Potatoes

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Authentic Indian Kadai Potatoes

Hey everyone! If you’re anything like me, a simple, perfectly crispy potato fry can make a meal. This isn’t just any potato fry, though. This is the kind my grandmother used to make in her kadai – golden, crunchy, and seasoned just right. It’s comfort food at its finest, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This crispy potato fry (also known as Kadai Potatoes) is seriously addictive. It’s quick, easy, and requires just a handful of ingredients. Plus, it’s incredibly versatile – perfect as a side dish with dal and rice, a snack with chai, or even as part of a larger Indian thali. Honestly, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 2 tbsp oil
• 4 medium potatoes
• ¾ tsp chilli powder
• ½ tsp salt

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Oil: Traditionally, we use groundnut oil (peanut oil) for that authentic kadai flavour and incredible crispiness. But vegetable oil or sunflower oil work well too.
• Potatoes: I prefer using a waxy potato like Yukon Gold or Red Potatoes – they hold their shape beautifully when fried. In India, varieties like Shimla Mirch are popular for frying.
• Chilli Powder: Kashmiri chilli powder is my go-to for colour and mild heat. But feel free to use regular chilli powder if you prefer a spicier kick! Adjust to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp oil in a large kadai (or a deep frying pan) over medium heat. You’ll know it’s ready when a tiny piece of potato sizzles gently when dropped in.
2. Peel and cube the potatoes into roughly 1-inch pieces. Add them to the hot oil and coat them evenly.
3. Fry the potatoes, stirring occasionally, for about 7-8 minutes, until they start to turn golden and crispy. Don’t overcrowd the kadai – work in batches if needed!
4. Spread the potatoes in a single layer in the kadai and let them roast for a minute or two to get that beautiful golden-brown base. This is key for extra crispiness!
5. Stir and continue frying for another 2-3 minutes, until the potatoes are uniformly crispy and cooked through.
6. Sprinkle ¾ tsp chilli powder and ½ tsp salt over the potatoes. Mix well to ensure they’re evenly coated.
7. Serve immediately and enjoy!

Expert Tips

A few little things that take this recipe from good to amazing:

• Don’t skip the roasting step! Letting the potatoes sit undisturbed in the hot oil creates that lovely crispy bottom.
• Pat the potatoes dry before frying to prevent splattering and ensure maximum crispiness.
• Keep the heat consistent. Medium heat is your friend here – too high and they’ll burn, too low and they’ll be soggy.

Variations

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

• Spice Level: For mild heat, use ¼ tsp chilli powder. For a fiery kick, go up to 1 tsp or add a pinch of cayenne pepper! My friend, Priya, loves adding a dash of garam masala for extra warmth.
• Potato Type: Russet potatoes will get crispier, but they can fall apart more easily. Sweet potatoes are also delicious, but they’ll have a slightly different flavour and texture.
• Regional Variations: In South India, you might find curry leaves and mustard seeds added during the frying process. North Indian versions often include amchur (dry mango powder) for a tangy twist.

Serving Suggestions

These crispy potato fries are incredibly versatile! Here are a few of my favourite ways to serve them:

• With a bowl of steaming rice and a simple dal.
• As a side dish with rasam or sambar.
• As a snack with a cup of masala chai.
• As part of a larger Indian thali.

Storage Instructions

Honestly, these are best enjoyed fresh! But if you must store leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to regain some of the crispiness.

FAQs

Got questions? I’ve got answers!

• Is this potato fry best served immediately? Absolutely! They’re at their crispiest right after frying.
• Can I make this ahead of time? Not really. They lose their crispiness quickly. You can prep the potatoes (peel and cube) ahead of time, but fry them just before serving.
• What’s the best type of oil to use for extra crispiness? Groundnut oil (peanut oil) is the traditional choice, but vegetable or sunflower oil work well too.
• How do I adjust the spice level? Simply adjust the amount of chilli powder to your liking!
• Can I use an air fryer to make this recipe? Yes! Toss the potatoes with oil and spices, then air fry at 200°C (390°F) for 15-20 minutes, shaking halfway through. They won’t be quite as crispy as kadai-fried, but still delicious!