Sabtu, 01 Februari 2020

Recipe: Delicious Potato fry

Potato fry. Try These Delicious Recipes Made With Hellmann's® Mayonnaise! A Delicious Way to Enhance The Flavor of Sandwiches, Wraps & More! Try Out A Classic Tonight With Easy Potatoes Au Gratin.

Potato fry Add potatoes and season with rosemary, salt and pepper. Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. You can have Potato fry using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Potato fry

  1. Prepare 500 gm of Potato.
  2. Prepare 2 of Big onion.
  3. You need 2 tsp of Chilli powder.
  4. It's As needed of Oil.
  5. It's As needed of Salt.
  6. It's 1 of string Curry leaves.
  7. It's 1 tsp of Mustard seeds.
  8. It's 1 tsp of Urid dal.
  9. Prepare of To Grind:.
  10. Prepare 2 tsp of grated coconut.
  11. You need 1 tsp of Cumin seeds.
  12. Prepare 5 of Small onion.

Turn wedges with a spatula to coat with oil and seasonings. Potato fry recipe or aloo fry recipe with a quick video and step by step photos. Potato is a versatile vegetable and can be used to prepare many dishes like curries, pulao, snacks & even stir fry. These spicy stir fried potatoes will be a great addition to your meal.

Potato fry step by step

  1. Peel the potatoes and cut it into small cubes. Slice the big onion. Grind all the ingredients under the topic "to Grind"..
  2. In kadai add oil. Temper with mustard seeds, urid dal. Add onion and saute. Once onion sauted add potato cubes, chilli powder and salt. Saute once and add half a cup of water. Cook in medium flame..
  3. When the potato cubes done 75% add the ground masala and saute until potato one completely and it comes like a dry curry. Add the chopped curry leaves and switch off the flame..

Just serve them as a side & they go so well with rice or roti. Combine all ingredients; toss to coat. Place on greased tray in air-fryer basket. Savory Sweet Potato Fries "Great and simple recipe. They turned out awesome." - Daniella Ponce.

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