Crispy Potato Fry Recipe – Indian Style Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Potato Fry Recipe – Indian Style Street Food Snack

Okay, let’s be real. Is there anything more satisfying than a plate of perfectly crispy, golden potato fry? Especially when it’s seasoned just right with a sprinkle of salt. This Indian-style potato fry is a total classic – the kind of snack you find at every street corner in India, and honestly, it’s one of my all-time comfort foods. I first made this when I was craving a little taste of home, and it instantly transported me back! It’s super easy to make, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This isn’t just any potato fry. This recipe delivers that incredible crunch we all crave, and it’s surprisingly simple to achieve. It’s perfect as an evening snack with chai, a side dish with your meals, or even a quick bite when you’re feeling a little peckish. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 large red potatoes (oblong-shaped)
• As needed salt
• As needed ice-cold water
• Cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a huge difference.

• Potatoes: Seriously, use red potatoes! They have a lower starch content than russets, which means they get beautifully crispy without turning mushy. The oblong shape is also ideal for that classic fry shape.
• Oil: You want a neutral-flavored oil with a high smoke point. Groundnut oil (peanut oil) is traditional and gives the best flavor, but sunflower or vegetable oil work great too.
• Salt: Don’t underestimate the power of good salt! I prefer using a fine sea salt for even seasoning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel your potatoes. Then, cut them into roughly ¼-inch (6mm) thick slices, and then into uniform thin strips. Don’t worry about being perfect – a little variation is fine!
2. Now, this is important: rinse those potato strips in ice-cold water 2-3 times. This gets rid of excess starch, which is key to crispiness. After rinsing, soak them in boiled water for about 5 minutes.
3. Drain the potatoes really well and pat them completely dry with a kitchen towel. Then, let them air-dry for another 5 minutes. Seriously, don’t skip this step! Any moisture will cause splattering and prevent them from getting crispy.
4. Time for the first fry! Heat your oil to medium heat. Carefully add the potato strips and fry for about 2 minutes, until they’re soft but still pale. Don’t let them brown yet! Drain them on paper towels and let them cool completely.
5. Now, crank up the heat! Reheat the oil until it’s hot. Add the potato strips back in and fry them again until they’re golden brown and super crispy. This usually takes another 2-3 minutes.
6. Drain them on paper towels one last time, and immediately sprinkle with salt. And that’s it! You’ve got yourself a batch of seriously addictive potato fry.

Expert Tips

Want to take your potato fry game to the next level? Here are a few of my secrets:

• Oil Temperature: Maintaining the right oil temperature is crucial. If it’s too low, the fries will be soggy. Too high, and they’ll burn before they cook through. A good way to test is to drop a small piece of potato in – it should sizzle gently.
• Don’t Overcrowd: Fry the potatoes in batches. Overcrowding the pot will lower the oil temperature and result in soggy fries.
• Double Frying is Key: Don’t skip the double frying! The first fry cooks the potatoes through, and the second fry creates that amazing crispiness.
• Drying is Everything: I can’t stress this enough – make sure the potatoes are completely dry before frying.

Variations

Let’s get creative! Here are a few ways to customize your potato fry:

• Spice Level:
  • Mild: Just salt is perfect!
  • Medium: Add ½ teaspoon of chili powder or ¼ teaspoon of red chili flakes.
  • Spicy: Go bold with 1 teaspoon of chili powder and ½ teaspoon of red chili flakes. My friend, Priya, loves adding a pinch of cayenne pepper too!
• Festival Adaptations: For Navratri or Vrat (fasting) observances, you can substitute the potatoes with sabudana (sago) for a vrat-friendly version.
• Regional Variations: In some parts of India, people like to add a sprinkle of chaat masala or amchur powder (dried mango powder) for a tangy kick.

Serving Suggestions

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

• A cup of hot chai
• Your favorite dipping sauce (ketchup, mint chutney, or tamarind chutney are all great options)
• As a side dish with dal and rice
• Alongside a hearty Indian curry

Storage Instructions

Okay, let’s be honest, there probably won’t be any leftovers! But if you do have some, here’s how to store them:

• Freezing: After the first fry, you can freeze the potato strips in ziplock bags. When you’re ready to eat them, fry them directly from frozen until golden and crispy.
• Reheating: Reheating fried potatoes is tricky. They won’t be as crispy as when they were first fried, but you can try reheating them in a hot air fryer or oven for a few minutes.

FAQs

Got questions? I’ve got answers!

1. What type of potatoes work best for this fry?

Red potatoes are the way to go! They have less starch and give you that perfect crispy texture.

2. Can I make this recipe ahead of time?

You can definitely prep the potatoes ahead of time – wash, peel, and cut them, then store them in ice water in the fridge until you’re ready to fry.

3. How do I know when the oil is hot enough for frying?

Drop a small piece of potato into the oil. If it sizzles gently, it’s ready!

4. What is the best way to store leftover potato fry to maintain crispiness?

Honestly, they’re best enjoyed fresh. But if you must store them, try reheating them in an air fryer.

5. Can I air fry these potato fries instead of deep frying?

You can! Toss the potatoes with a little oil and air fry at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!