South Indian spicy potatoes stir-fry

This is one of our family's favourites for a side dish to rice. Anjalie loves anything made with potatoes, in particular, this crispy potatoes. I usually make a smaller portion for her alone where I leave out chilli powder and use black pepper instead. However, I did not get a chance to take a step-by step picture of it tonight. Instead I give the pictures I took of the spicy version that I made for us adults. Other than the use of spices powder (chilli powder and sambar powder) the method given here is exactly the same as the one I use to make for her. You can adjust the amount of spices according to your taste to appeal to the whole family.


You will need:
5-6 medium potatoes
3 tbsps oil
1/2 tsp mustard seeds
1/2 urad daal
salt to taste
1 tsp sambar powder + 1 tsp chilli powder

Wash, peel and slice the potatoes into 2-3 mm thick. I find this thickness perfect to get crispy outside for the potatoes while inside still remains soft.

Add all the spices, salt.

Mix well to coat all the potato-slices. At this point you can add the oil and place into oven proof dish and roast in an oven at 180 C until golden brown. This will need less oil than (around 1.5 tbsp) and is healthier.

If using the stove-top, heat oil in a skillet to medium.

Add mustard seeds and allow to splutter.

Add the urad dhal and fry to golden brown.

Add the spiced potatoes to it. Cover and cook until well done and golden brown (around 12-15 mins). Stir occasionally to avoid burning and sprinkle with little water if needed (but do not add too much water).

Towards the end around after 10 mins you may have to turn the potatoes frequently. Roast until golden brown.

Serve warm as a side dish to rice dishes and/or roti.