White Potato Fry is a softly prepared potato dish spiced with impactful seasonings & embellished with herbs & spices. This adaptable dish can be prepared for those fasting days & is an ideal meal for those veggie lovers.
Unlike the usual potato curry, this White Potato Fry is white in colour as the name states.
White Potato Fry Ingredients:
3 large potatoes
1 sprig thyme
2 tablespoons vegetable oil
陆 onion, slivered
Salt to taste
陆 teaspoon jeera (cumin) seeds
陆 teaspoon fennel (soomph) seeds
1 teaspoon red chilli flakes
1 garlic clove
3 green chillies, chopped
1 teaspoon rosemary
1 teaspoon dried mixed herbs
Method:
Firstly you will need to peel & rinse the potatoes.
Next, slice the potatoes so that they resemble an ovular shape.
Slice the potatoes by about an inch in thickness.
Thereafter, peel & sliver onions.
Rinse & chop green chillies.
Heat up the vegetable oil in a medium sized pot. When the oil is hot enough, drop in the onions, garlic clove, green chillies, thyme, red chilli flakes, jeera (cumin) seeds & fennel (soomph) seeds.
Mix well & allow to simmer until the onions are translucent.
Thereafter, drop in the sliced potatoes.
Mix well, coating the potatoes in all of the spices. Cover with the pot lid.
Add a little water if necessary, this will prevent the potatoes sticking to the surface of the pot.
When the potatoes are almost soft, season with salt as per taste & add in the rosemary & dried mixed herbs.
Gently combine & allow for the potatoes to cook throughout.
When the potatoes are all soft, remove from the heat. I like to garnish my White Potato Fry with a little of red chilli flakes to give it some pop in colour.
This dish can be refrigerated for up to a week.
White Potato Fry can be served as is with bread, rice, roti or naan & also goes well as a side dish for other meals including yellow split pea dhall.
