Crispy Potato Fry Recipe – Sesame & Curry Leaf Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Sesame & Curry Leaf Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that goes with just about everything. This crispy potato fry is exactly that – simple, satisfying, and bursting with South Indian flavors. I first made this when I was craving something comforting and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This potato fry isn’t just another potato dish. The combination of sesame oil, mustard seeds, curry leaves, and a touch of asafoetida (hing) creates a truly unique and addictive flavor. It’s crispy, fragrant, and ready in under 20 minutes. Perfect for a weeknight dinner or a festive spread! Plus, it’s naturally vegan and gluten-free, making it a great option for everyone.

Ingredients

Here’s what you’ll need to make this delicious potato fry:

• 500 grams Baby Potatoes (cooked and peeled)
• 2 tablespoons Sesame Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 0.125 teaspoon Asafoetida (Hing)
• A few sprigs Fresh Curry Leaves
• Salt to taste

Ingredient Notes

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

Baby Potatoes: Choosing the Right Variety

Baby potatoes are ideal because they have a naturally creamy texture and don’t need a lot of peeling. Red potatoes or Yukon Gold work beautifully. Just make sure they’re cooked until tender but still hold their shape.

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is key to that authentic South Indian flavor. You can find both light and dark sesame oil. I prefer light sesame oil for this recipe as it has a milder flavor. It’s also packed with healthy fats!

Mustard Seeds: Black vs. Yellow – What’s the Difference?

You’ll typically find both black and yellow mustard seeds in Indian cooking. Black mustard seeds have a more pungent flavor and are what we’re using here. They really pop when they splutter in the hot oil.

Kashmiri Red Chili Powder: Color & Flavor Profile

Kashmiri red chili powder isn’t about heat; it’s about color! It gives the potatoes a beautiful vibrant red hue without making them overly spicy. If you can’t find it, you can substitute with regular chili powder, but use a little less.

Asafoetida (Hing): Understanding its Unique Flavor & Uses

Asafoetida, or hing, has a… unique aroma! Don’t let that put you off. When cooked, it adds a savory, umami depth to the dish. A little goes a long way.

Curry Leaves: Fresh vs. Dried – Which to Use?

Fresh curry leaves are always best! They have a bright, citrusy aroma that dried leaves just can’t replicate. If you absolutely must use dried, use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your baby potatoes until they’re tender. You can boil, steam, or even pressure cook them. Once cooked, peel them and set aside.
2. Heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds. Stand back – they’ll start to crackle and pop!
3. As soon as the mustard seeds stop popping, add the asafoetida and curry leaves. Let them splutter for a few seconds until fragrant.
4. Now, add the cooked potatoes to the pan. Sprinkle with turmeric powder, Kashmiri red chili powder, and salt.
5. Toss everything together really well, making sure the potatoes are evenly coated with the spices.
6. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

Expert Tips

• Don’t overcrowd the pan! Cook in batches if necessary to ensure the potatoes get nice and crispy.
• Keep stirring! This prevents the spices from burning and ensures even cooking.
• Taste and adjust the salt as needed.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: It already is vegan! Hooray!
• Gluten-Free Adaptation: Naturally gluten-free too. Double hooray!
• Spice Level Adjustment: For a milder fry, reduce the chili powder. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for a real kick.
• Festival Adaptations: During Onam, my family loves to serve this with the elaborate Sadya feast. It’s also a great side for Diwali snacks.

Serving Suggestions

This potato fry is amazing on its own as a snack, but it really shines as a side dish. Serve it hot with:

• Sambar
• Rasam
• Curd Rice
• Dal and Rice
• Even a simple Indian curry!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness. They won’t be quite as crispy as when freshly made, but still delicious!

FAQs

Let’s answer some common questions:

What type of potatoes work best for this fry?

Baby potatoes are ideal, but red potatoes or Yukon Gold also work well.

Can I make this potato fry ahead of time?

It’s best enjoyed fresh, but you can cook the potatoes ahead of time. Just toss them with the spices and fry them right before serving.

How can I adjust the crispiness of the potatoes?

Cook them for a longer time on low heat, stirring frequently. Don’t overcrowd the pan!

What is asafoetida (hing) and can I skip it?

Asafoetida adds a unique savory flavor. You can skip it if you don’t have it, but the flavor won’t be quite the same.

Can I use a different oil instead of sesame oil?

While sesame oil is traditional, you can use vegetable oil or sunflower oil in a pinch. But sesame oil really elevates the flavor!

What are some other dishes that pair well with this potato fry?

Pretty much anything! It’s a versatile side dish that complements a wide range of Indian meals.