Potato Fry or Potato Roast

This is my mom’s signature dish. She used to make this roasted veggie with small onion sambhar and the combination is heavenly. Each cube of potato would be separate and not stick to each other. She never hesitated to add oil, to make it crispy. There are two ways to make this recipe and I have mentioned the second method in the notes below this recipe.

Prep Time: 30 mins

Cook Time: 30 mins

Ingredients

• 2 big Potatoes

• Salt, to taste

• 1 tsps Chilli powder

• 1 tsp Hing

• 4 tbsp Oil

• 1 tsp Mustard seeds

• 1 tsp turmeric powder

Instructions

1. Remove the skin of the potatoes and wash the potatoes well

2. Cube them and dip them in water, drain and pat them dry before cooking

3. In a deep bottom non stick pan heat oil

4. Splutter mustard seeds and add turmeric powder

5. Add the cubed potatoes and cook on open medium flame

6. Once cooked, add the salt, chilli powder and hing and sauté

7. Now keep the flame in sim and roast this well till it becomes crispy

8. Serve with sambhar rice or even with chapati and dal

Notes

• Do not add salt before the potatoes get cooked as it will leave water and make the potatoes soggy

• Do not cover and cook for the same reason mentioned above

• Variation - second method of making this recipe:

1. Boil 2 potatoes for 2 whistles, once cool refrigerate it for half a day

2. Cut into cubes and make it in the same method as mentioned above