Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.

Indian Curry Potato Fries

vegetable oil

garlic, pressed

cumin seeds

salt

turmeric

black pepper

russet potatoes,

cilantro

curry paste (such as Patak's®)

Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.


Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.


This was very tasty, but I have to admit that I don't like frying foods if I can avoid it and I opted to oven roast the potatoes instead.  I combined the spices  with about 1/3 cup of olive oil and tossed the cubed potatoes in the mixture.  I spread them on a baking sheet with sides and baked them for 40 minutes in a 400 degree oven. Stir the potatoes halfway through roasting and add the cilantro during the last 10 minutes.  They taste great and use a lot less oil plus no messy stovetop!

I am the recipe submitter. These are great with tamarind chutney.

WOW what a wonderful dish. Full of great flavour. As a suggestion when cooking this wonderful dish make sure the fan on the stove is turned on as the smell of the spices will permeate through the whole house. And make sure that the tatters are evenly diced as well as some may take longer to cook. Thank you Patricia for this wonderful dish will be making again.

Nice recipe but as another reviewer suggested I chose to oven-roast them instead of deep-frying them. I simply tossed the bite-sized potatoes in a bowl with some olive oil then tossed in the other ingredients then pan-roasted them in the oven at 400 F for 40 minutes. I did not include the cilantro only because it's not a taste my wife and I particularly like.

I am a beginner cook this recipe is so easy to make that I will definitely do it again and it tastes so good.

Very tasty! I used unpeeled golden potatoes which worked just fine. I used curry powder instead of paste as that is what I had. A bit of tumeric. Really good side dish to a coconut fish recipe. I will make this again.

I love this recipe. It's tasty and a perfect addition to an Indian meal. I added an extra tsp of the curry paste which made the fries very tasty. I think 1tsp isn't enough. Will make this again many times.

indian curry potato fries

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

Author : Patricia

Ingredients

Instructions

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