POTATO FRY

     This is a simple and easy potato fry made with less oil.  These potatoes fries are great with any type of rice dish, especially it is compatible with Curd Rice.   Whenever we make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, these Crispy and Spicy Potato Fries goes hand in hand to spice up the menu.
      Special mention goes to my SIL from whom I learnt this and all the more, this is one dish which is frequented at home - My kids love them.
     



Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

Potatoes - 4–5 Nos.
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 2–3 Teaspoons
Oil - 2 Tablespoons
Salt - To Taste.

METHOD:

• Wash and peel the potatoes.
• Cut them into small cubes.
• Heat oil in a Non-stick Pan.  Let the oil fume.
• Reduce the flame to a low level and allow it to cool down for a few minutes.
• Add the potatoes to the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium-low flame until potatoes are cooked, stirring occasionally.
• When potatoes are done, add Turmeric Powder, Red Chilli Powder and toss them up well until all the potato cubes are coated well with the spices.
• Allow it to fry on a low flame until potatoes turn crispy.
• Serve hot as a side dish with Rice, Sambar, Rasam or as a side dish for Variety Rice.

NOTES:

• At high temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil, so allow it to fume up.  
• If potatoes stick to the bottom of the pan, then add some more oil.
• Sprinkling salt on the potatoes immediately when you toss them into oil, can help avoid potatoes sticking to the pan.(To an extent)
• Adjust the amount of spiciness to your preference.