Spicy Potato Recipe – Sesame Oil & Red Chilli Pepper Fry

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Sesame Oil & Red Chilli Pepper Fry

Introduction

Oh, these potatoes! They’re seriously addictive. I first stumbled upon a version of this recipe during a trip to Andhra Pradesh, and I’ve been tweaking it ever since to get it just right. It’s a simple potato fry, but the combination of sesame oil, fiery red chilies, and a generous dose of black pepper is just… wow. It’s the perfect side dish for a simple rice meal, or honestly, just a satisfying snack on its own. You’ll be reaching for seconds, guaranteed!

Why You’ll Love This Recipe

This spicy potato fry is quick, easy, and packed with flavour. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s incredibly versatile – you can adjust the spice level to your liking, and it’s easily made vegan and gluten-free. It’s a little burst of Indian flavour that’s sure to brighten up your day.

Ingredients

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

• 18 small potatoes (about 500g)
• 2 tablespoons sesame oil
• 8 garlic flakes
• 1 red chilli, dried
• 1 green chilli (optional)
• ¾ teaspoon red chilli powder (around 3g)
• 1 teaspoon black pepper powder (around 5g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is key to this recipe. It adds a nutty, aromatic flavour that you just won’t get with other oils. In India, we use it a lot in South Indian cooking. You can find both light and dark sesame oil. I prefer dark sesame oil for this recipe – it has a more intense flavour. Plus, sesame oil is packed with healthy fats and antioxidants!

Red Chilli: Exploring Different Varieties & Heat Levels

I use a dried red chilli for this recipe, but feel free to experiment! Kashmiri chillies will give you a beautiful colour with less heat. Bird’s eye chillies will seriously kick things up a notch. Adjust the quantity based on your spice preference.

Potatoes: Choosing the Right Type for Frying

Small potatoes are best for this recipe. They cook quickly and get beautifully crispy. I like to use baby potatoes or Yukon Gold potatoes. Avoid using waxy potatoes, as they don’t crisp up as well.

Spice Level Customization

Don’t be afraid to play with the spices! This recipe is all about adjusting the heat to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes with enough water to fully immerse them for 3 whistles. This ensures they’re tender but still hold their shape. Once cooled slightly, peel them (optional, I often leave the skin on for extra texture!).
2. While the potatoes are cooking, heat the sesame oil in a pan over low heat. Now, this is where it gets fun! Using kitchen scissors, carefully cut the dried red chilli into thin circles directly over the oil. This releases its flavour beautifully.
3. Stir in the finely chopped garlic and green chilli (if using). Cook for about a minute, until fragrant. Be careful not to burn the garlic!
4. Add the red chilli powder and 2 tablespoons of water to the oil. You can make a quick paste if you like. Cook on low heat until the oil starts to separate and turn a vibrant red colour. This is important for developing the flavour.
5. Add the black pepper powder and salt. Now, toss in the cooked potatoes!
6. Toss everything well to coat the potatoes evenly with the spice mixture. Cook for another 2 minutes on medium heat, stirring occasionally. Turn off the flame and, if you’re a pepper lover like me, sprinkle with a little extra pepper powder.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the potatoes in two batches to ensure they get crispy.
• Keep a close eye on the garlic. Burnt garlic tastes bitter and will ruin the flavour of the dish.
• For extra flavour, you can add a pinch of asafoetida (hing) along with the garlic and chilli.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sesame oil doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ½ teaspoon and omit the green chilli.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ¼ teaspoon of red chilli powder and use a hotter variety of chilli.
• Festival Adaptations: My aunt always makes this during Navratri as a vrat (fasting) friendly snack, omitting the garlic and onion. It’s also a popular Diwali snack!
• My friend, Priya, loves to add a squeeze of lemon juice at the end for a little extra zing.

Serving Suggestions

This spicy potato fry is incredibly versatile. Serve it as a side dish with rice and dal, or enjoy it as a snack with a cup of chai. It also pairs well with roti or paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through. They won’t be quite as crispy, but still delicious!

FAQs

What type of potatoes work best for this recipe?

Small potatoes like baby potatoes or Yukon Gold potatoes are ideal. They cook quickly and get nice and crispy.

Can I make this recipe ahead of time?

You can cook the potatoes ahead of time and store them in the refrigerator. However, it’s best to fry them just before serving for maximum crispiness.

How can I adjust the spice level to my preference?

Adjust the amount of red chilli powder and green chilli to control the heat. You can also use different varieties of chilli.

What is the best way to store leftover potato fry?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I use a different oil instead of sesame oil?

While sesame oil is highly recommended for its unique flavour, you can use vegetable oil or peanut oil as a substitute. However, the flavour won’t be quite the same.