Potato fry

Potato is really a versatile vegetable. It can be fried, boiled, roasted, mashed, stuffed or grilled. Potatoes can also be used in pulao, curries and in many fried indian snacks as well. The end result of any potato recipe is always wonderful and delicious.

This potato recipe is my family’s favourite. My mom used to pack this  potato fry on a busy day with curd rice for me and my sister’s lunch boxes and our friends love them too. When I started  packing lunch boxes for my kids, I had to pack extra potatoes  as they share it with their friends.

Now that the whole world is working from home due to pandemic, kids are having online classes and when my kid’s teacher asked…what do they miss in their online classes?..two boys said that they miss my daughter’s potato fry and rasam. This really touched me and the recipe goes for those kids! So this is the sweet story behind posting the simple potato fry recipe ! Do try the potato fry recipe for your kids its a big hit !

The one veggie that my family and I’m sure yours too will always love ! Simple recipe that can be easily made and packed in your kids lunch boxes.

The lip smacking potato fry is almost every kids favourite. This recipe goes well with curd rice, lemon rice, tomato rice or any variety rice.


Immerse chopped potatoes in water to avoid discolouring and to remove starch in it which helps in achieving crispy potatoes.

PREP TIME : 10 minutes

COOK TIME : 15 minutes

CUISINE : indian

COURSE : sidedish

YIELD : 4 servings


Potatoes – 700 gm

Groundnut oil – 1 cup (250 ml cup)

Sambar powder or red chilli powder – 1& 1/4 tsp

Turmeric powder – 1/2 tsp

Salt as required


Clean the potatoes well.

Donot remove the skin.

Cut the potatoes lengthwise into half.

Again cut the halves lengthwise.

Then slice them to triangles.

Slice potatoes evenly.

Potatoes should neither be too thick nor too thin.

Immerse the sliced potatoes in water to avoid discolouring and to remove starch.

Now wash potatoes twice and drain them in a strainer to remove excess water.

Spread the potatoes on a tissue or kitchen towel.

Pat dry the potatoes by spreading  another tissue over the potatoes.

Meanwhile heat 1 cup oil in a pan.

When the oil is very hot, add the pat dry potatoes.

Keep the flame in high throughout and add the sambar powder, turmeric powder and salt.

(You can also use red chilli powder instead of sambar powder)

Every 2 minutes keep stirring.

Let the flame be in high throughout.

Stir often to avoid burning.

When the potatoes become golden and crunchy and thats the time to turn the stove off.

Now the potatoes are done.

Transfer to a kitchen towel to remove excess oil .

Potatoes are ready to serve with curd rice or any variety rice of your choice.

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