Crispy Potato Fry Recipe – Easy Olive Oil & Pepper Delight

Last Updated on 4 months by Neha Deshmukh

Crispy Potato Fry Recipe – Easy Olive Oil & Pepper Delight

Hey everyone! If you’re anything like me, a simple, satisfying potato fry is the ultimate comfort food. I remember making this for the first time when I was craving something quick, flavorful, and just… happy. This recipe is that kind of recipe – easy enough for a weeknight, delicious enough to impress, and totally customizable to your liking. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato fry. We’re ditching the deep fryer for a healthier, equally crispy version cooked in olive oil. The combination of sweet peppers, fragrant garlic, and fresh parsley takes it to another level. Plus, it comes together in under 30 minutes! It’s perfect as a side dish, a snack, or even a light meal.

Ingredients

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

• 2 medium Potatoes
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Green Pepper
• 1 medium Red Pepper
• 2 Garlic cloves
• Salt & Pepper to taste
• 2 tbsp Fresh Parsley, chopped

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety

For the best results, I recommend using Yukon Gold or Red Potatoes. They hold their shape well during cooking and get beautifully crispy. Russet potatoes work too, but they can be a little more prone to breaking apart. About 500g of potatoes should do the trick!

Olive Oil: Benefits & Alternatives

Olive oil adds a lovely flavor and is a healthier option than many other frying oils. You can use regular olive oil or extra virgin olive oil – both work great! If you don’t have olive oil, you can substitute with vegetable oil or sunflower oil, but the flavor will be slightly different.

Peppers: Regional Variations & Spice Levels

I love using a mix of green and red bell peppers for color and sweetness. Feel free to experiment with other varieties like yellow or orange peppers. In India, you might even see this made with slightly spicier varieties – more on that later!

Garlic: Fresh vs. Powder

Fresh garlic is always best in my opinion. The aroma and flavor are unbeatable. However, if you’re in a pinch, you can use about ½ teaspoon of garlic powder. It won’t be quite the same, but it’ll still be tasty.

Fresh Parsley: Substitutions & Flavor Profile

Fresh parsley adds a bright, herbaceous note. If you don’t have parsley, you can substitute with cilantro or even a sprinkle of dried parsley (use about 1 teaspoon).

Step-By-Step Instructions

Alright, let’s get frying!

1. First, boil or microwave your potatoes until they’re tender but still firm. You don’t want them falling apart! Drain them well and set aside.
2. Next, heat the olive oil in a large skillet over medium heat. Add the chopped onions and peppers and sauté for about 5-6 minutes, until they start to soften.
3. Now, add the minced garlic and cook for another minute, until it’s fragrant. Be careful not to burn the garlic!
4. Add the boiled potatoes to the skillet and cook for 4-6 minutes, stirring occasionally, until the edges are golden brown and crispy.
5. Finally, season with salt, pepper, and sprinkle with fresh parsley. Serve warm and enjoy!

Expert Tips

Want to take your potato fry to the next level? Here are a few of my go-to tricks:

Achieving Maximum Crispiness

Don’t overcrowd the skillet! Cooking the potatoes in batches will ensure they get nice and crispy. Also, resist the urge to stir them too much – let them sit and develop a golden crust.

Preventing Potatoes from Sticking

Make sure your skillet is well-oiled and heated before adding the potatoes. A non-stick skillet is also a lifesaver!

Flavor Enhancement Techniques

A pinch of paprika or a dash of cumin can add a lovely smoky flavor. Don’t be afraid to experiment with different spices!

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your olive oil if you’re super strict.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustments (Adding Chili Flakes or Green Chilies)

If you like a little heat, add a pinch of red chili flakes or finely chopped green chilies along with the garlic. My friend, Priya, loves adding a finely chopped Serrano pepper – it gives it a real kick!

Festival Adaptations (Adding Chaat Masala for a Festive Twist)

For a festive twist, sprinkle a little chaat masala over the potato fry before serving. It adds a tangy, savory, and slightly spicy flavor that’s perfect for celebrations.

Serving Suggestions

These potato fries are incredibly versatile. They’re delicious on their own, or you can serve them with:

• Raita (yogurt dip)
• Ketchup
• A side of dal (lentils)
• As a side to your favorite Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore some of the crispiness. They won’t be quite as crispy as when they’re freshly made, but still delicious!

FAQs

Got questions? I’ve got answers!

What type of potatoes work best for frying?

Yukon Gold or Red Potatoes are my top picks! They hold their shape and get wonderfully crispy.

Can I make this potato fry ahead of time?

You can boil the potatoes ahead of time and store them in the refrigerator. But I recommend frying them just before serving for the best texture.

How can I make the potatoes extra crispy?

Don’t overcrowd the skillet, let them sit undisturbed, and make sure your oil is hot enough!

What other vegetables can I add to this fry?

Feel free to add other veggies like carrots, beans, or peas.

Can I bake these potatoes instead of frying them?

Yes! You can toss the potatoes with olive oil and spices and bake them at 200°C (400°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still tasty.