First cut the potatoes into small cubes and rinse them atleast 2-3 times nicely with water. And keep them immersed in water until use.
Now heat a pan with oil, add the curry leaves and potatoes after completely draining the water. Saute the potatoes in high - medium flame until they start changing color to golden brown. It took me about 4 minutes.
Turn the flame to low - medium, add the salt and mix well until combined. Cook until the potatoes are soft and almost (90%) done.
Now turn the flame again to high-medium, add all the powders (Turmeric, red chilli, coriander, jeera) and saute for about 2-3 minutes or until nice golden brown and crispy.
Serve hot as a side for curd rice or rasam rice or any other rice variety.
Notes | FAQ
- Rinsing the potato in water nicely helps remove some of the starch and gives a crispier fry. - For folks who like garlic flavor, you can add garlic salt instead of regular salt. Or you can even add crushed garlic but take care not to burn it. - Do adjust the spiciness (Red chilli powder) according to your taste and size of potatoes. - For added flavor, you can also temper with peanuts before adding the potatoes.