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How to make potato roast



Aloo fry is a staple in most Indian cuisines. These golden fried potatoes gather quickly and are great with every meal. Kids love the taste and crunch of simple aloo fry, which you can make by frying small potato pieces until browned. If you want a tastier fry, you can try it in Chettinbad style. This South Indian way of flavoring potatoes uses curry leaves, black peppercorns, chili and onions. Try aloo fry and see if it does not make it to your weekly meal rotation!

[[[[Edit]ingredients

[[[[Edit]Simple Aloo Fry

  • 2 large potatoes
  • of vegetable oil
  • 1
    /2 teaspoon (1 g) Kashmiri chili powder (lal mirch powder)
  • Salt to taste

Serves two servings

[[[[Edit]Chettinbad-frying potato

  • of vegetable oil
  • 1/2 teaspoon (1 g) mustard seeds
  • 25 curry leaves, divided
  • 4 to 5 long dry chilies
  • 1 1/2 cups (150 g) shallots (sambar onions)
  • 3/4 lbs (300 g) baby potatoes
  • 2 teaspoons (5 g) urad dal
  • 1 teaspoon (3 g) whole black peppercorns
  • Salt to taste

Serves two servings

[[[[Edit]Step

[[[[Edit]Simple Aloo Fry

  1. Rinse 2 large potatoes and peel them. Rinse the potatoes under cold water to get rid of dirt and pat them dry with a clean towel. Then peel each of the potatoes and place them on a cutting board.[1]
    Make potato roast Step 1.jpg
    • Use starchy potatoes as rose hips if you want potatoes with fluffier centers or choose yukon gold if you want the potato fry to have even more flavor.
  2. Cut the potatoes into cubes. Carefully use a sharp knife to cut the potatoes in half lengthwise. Lay them flat so you can cut them into thick slices. Then cut over the slices to create cubes.[2]
  3. Soak the potatoes in a bowl of cold water for 5 minutes. Transfer the potato pieces to a bowl and fill it with cold tap water so that the potatoes are completely immersed. Set the potatoes aside so that you soak up while heating oil in a frying pan.[3]
    • Soaking the potatoes gets rid of some of the starch so that the potatoes do not stick together when cooking. They will also get more than if you skip the soaking step.
  4. Heat vegetable oil in a frying pan over medium heat. Pour the oil into a cast iron pan or a heavy nonstick pan and place it on the stove. Turn the burner to medium and heat the oil for at least 1 minute.[4]
    • You know that the oil is hot enough when you see the surface shimmering.
  5. Put the potatoes in a colander and put the potatoes in the frying pan. Place a colander or strainer in the sink and pour the potato pieces into it. Shake the colander a little to drain all the water. Then spread the potatoes in the frying pan with the oil.[5]
    • Be careful when slowly lowering the potato pieces into the oil. Avoid dropping them from high up, otherwise the oil may spray.
  6. Stir the potatoes occasionally and fry them for 12 to 15 minutes. Stir the potatoes in the frying pan so that they are coated with the oil and let them stay undisturbed for a few minutes. This helps them to brown at the bottom. Then stir the potatoes for a few minutes and fry them until golden on all sides. This should take about 12 to 15 minutes.[6]
    • You can test if the potatoes have done cooking by inserting a fork through 1 of the cubes. It should be easy to pull out the fork if the center is soft.
  7. Turn off the burner and stir in the chili powder and salt to taste. When the potatoes are sharp on the outside and soft in the middle, turn off the burner. Sprinkle 1/2 teaspoon (1 g) Kashmiri chili powder over the potatoes and stir. Then sprinkle salt over the potatoes and taste one so you know if you want to add more salt or chili powder.[7]
    • The Kashmiri powder gives the aloo fry a deep, rich color.
  8. Serve the aloo fry with rice or soup. Aloo fry is a complementary accompaniment to any Indian meal. Try it with steamed basmati rice, soup or rasam. For the best consistency, serve the aloo fry as soon as you turn off the frying pan so that the potatoes stay fresh.[8]
    • You can refrigerate the remaining aloo fry in an airtight container for up to 5 days, but the potatoes become soft the longer they are stored.

[[[[Edit]Chettinbad-frying potato

  1. Peel the potatoes and shallots. Rinse 300 g pounds (potatoes) and use a vegetable peeler to remove the skin. Then peel 1 1/2 cups (150 g) shallots. Leave baby potatoes and shallots whole.[9]
    Make potato roast step 9.jpg
    • Shallots are also called sambar onions. They give the potatoes a deeper flavor when fried together.
  2. Pour the potatoes to a boil over medium heat for 8 to 10 minutes. Transfer the whole potatoes to a pot and pour in enough cold water to cover the potatoes. Place the pot on the stove and turn the burner to medium high so that the water boils. Boil the potatoes for 8 to 10 minutes or until just tender.[10]
    • You can skip this step if you do not want to cook the potatoes, but it takes longer to fry.
  3. Put the potatoes in a colander. Turn off the burner and put a colander or strainer in the sink. Use oven wash so that you can carefully pour the potato pot into the colander. Shake the colander so that all the water flows out of the potatoes.[11]
    Make potato roast Step 11.jpg
    • Set the potatoes aside while you prepare the frying pan and spices.
  4. Put uraddalen, 3 of chili, 15 curry leaves and peppercorns in a frying pan. Place a heavy frying pan on the stove and put 2 teaspoons (5 g) of urad dal in it along with 15 of the fresh curry leaves. Add 3 of the long dry chilies and a teaspoon (3 g) of whole black peppercorns. These spices are the basis of your masala.
    • To make your chettinat potato roast less spicy, scrape the seeds from the chili and toss them.
  5. Roast the spices over medium heat for 1 to 2 minutes. Gently shake the frying pan when the spices are boiling so that they heat evenly and do not burn in stains. Boil the spices until the uraddalen turns brown and you can smell the spices.[12]
    • Do not remove from the spices when roasting as they may burn quickly.
  6. Cool the spices and grind them to a fine powder. When the spices are fragrant, turn off the burner and set the frying pan aside so that the spices cool. Then put them in a small spice grinder or small food processor and pulse them into a powder.[13]
  7. Heat the oil, mustard seeds, 2 chilies, shallots and curry for 3 minutes. Pour vegetable oil into a heavy pan and turn the burner to medium. When the oil has shimmered, add 1/2 teaspoon (1 g) mustard seeds, whole shallots, the remaining 2 long dry chilies and the remaining 10 curry leaves. Stir the mixture when it becomes fragrant.[14]
    • This spice mixture in oil is called a tadka and it is an excellent way to increase the taste of the potatoes.
    • Be careful when stirring the oil mixture as the mustard seeds may be splashed.
  8. Add the potatoes and fry for 3 minutes. Pour the parboiled potatoes from the colander into the frying pan with the oil. Gently stir the mixture to coat the potatoes with the seasoned oil and cook until the potatoes start to brown.[15]
    • Stir the potatoes often so that they do not stick to the pan.
  9. Stir in the masala and fry the potatoes for 5 minutes on medium heat. Pour the masala powder into the frying pan and together with salt to your liking. Stir the potatoes really well so that they are covered with the spices. Then fry the potatoes until they are completely crisp.[16]
    • Turn off the burner if the shallots start to burn.
  10. Serve the Chettinbad-style potato steak with rice or soup. The spicy potatoes are a good side to serve with milder foods such as steamed rice or chapatis. If you want, put out the chutneys or raita to cool the heat on the dish.
    Make potato roast step 18.jpg
    • Refrigerate the remaining roast potatoes in an airtight container for up to 5 days.

[[[[Edit]tip

  • Although the taste of the potato fry improves over time, the potatoes become moist the longer they are stored. Try serving the potatoes as soon as you are ready to fry them.

[[[[Edit]warnings

  • Always be careful when working with hot oil.

[[[[Edit]Things you need

[[[[Edit]Simple Aloo Fry

  • Nonstick or heavy skillet
  • Spatula
  • Knife and cutting board
  • bowl
  • Strainer or colander
  • Vegetable
  • Measure cups and spoons

[[[[Edit]Chettinbad-frying potato

  • Pot
  • Colander
  • Nonstick or heavy skillet
  • Measure cups and spoons
  • Spoon
  • Vegetable
  • spice grinder

[[[[Edit]references

  1. https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
  2. https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
  3. https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
  4. https://youtu.be/k5B8uNemjXA?t=20
  5. https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
  6. https://www.food.com/recipe/sunday-morning-fried-potatoes-59442
  7. https://youtu.be/k5B8uNemjXA?t=49
  8. https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
  9. http://www.oceanofrecipes.com/indian-recipes/chettinad-baby-potato-fry.shtml
  10. http://www.oceanofrecipes.com/indian-recipes/chettinad-baby-potato-fry.shtml
  11. http://www.oceanofrecipes.com/indian-recipes/chettinad-baby-potato-fry.shtml
  12. https://youtu.be/kVj4B3FE7b8?t=39
  13. https://youtu.be/kVj4B3FE7b8?t=48
  14. http://www.oceanofrecipes.com/indian-recipes/chettinad-baby-potato-fry.shtml
  15. https://cookpad.com/us/recipes/5527086-chettinad-baby-potato-fry
  16. https://youtu.be/kVj4B3FE7b8?t=105

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