Frying with less oil? Well baked and crispy potatoes, fried with a little oil is quite possible. I will give you some tips on how to make quick and perfect crispy fries with little oil and make an excellent side dish with rice, dal or rasam and yogurt. Potatoes are essential in my daily cooking, and my food blog is proof of that. I have blogged about many Indian potato recipes that include different fry recipes like andhra style fries, onion fries, south Indian style fries, south Indian style fries, stir fry potatoes and gutke pahari aloo. I have also shared many other regional Indian culinary delights such as potato dishes like aloo tamatar sabzi, aloo matar and many others.
Baked potatoes with rice, cauliflower-tomato curry and rasam
The potato is a starchy vegetable and we need to remove some of it before roasting because it makes the potatoes sticky and doughy. I usually peel the potatoes in the early evening and put all the potatoes in a bowl of water and put them in the fridge. The next morning I cut the potatoes evenly into cubes or slices. Make sure all parts are the same size. I put the potato cubes in enough water to keep them submerged, add a good amount of salt to the bowl, and let them sit on the counter for a few hours before roasting the potatoes. This process removes the starch from the potatoes and creates a crispy crust. Just before baking the potato cubes, I dry them and let them rest in a colander for at least a minute. Place the dried potatoes on a kitchen towel for one minute to remove moisture. I use less than two tablespoons of oil for two very large potatoes. I usually do it in a cast iron skillet or a kadai well seasoned with oil. I usually add salt in the middle or at the end. It is essential to control the heat and rotate the potato cubes as little as possible while cooking.
If you don’t have a cast iron skillet or frying pan, you can use a non-stick pan to cook the potatoes. If you’re pressed for time, you can wash the potatoes, peel them, cut them into regular cubes and soak them in cold salted water for at least 30 minutes to an hour before roasting them. In less than 30 minutes, you still get crispy fries with less oil.
I use a minimum of spices and less is always more when I make a fried aloo. I change the spices every time I do it. There are endless variations on the humble and simple recipe for roasted aloo, and each has a unique flavor that is hard to resist. For today’s roasted potato recipe, I used asafoetida, mustard seeds and curry leaves (kadipatta) for tempering and turmeric powder, chilli powder and coriander powder for seasoning.
how to make fries crispy
If you follow these tips when preparing aloo fries, you are sure to get a crispy crust on the outside and a soft inside of the fries. Call this fry recipe as one of the best Indian potato recipes you have ever tasted.
How to make fries crispy with less oil.
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