You are|Are|Again} looking for inspiration recipes potato fry that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious potato fry should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of potato fry, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare potato fry good wherever you are, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings required in prepare

1. Prepare 4 Russet potatoes (big)
2. Prepare 2 cups Water (500 ml)
3. Prepare 1 tablespoon chana dal
4. Use 1 tsp urad dal
5. Prepare 3 tablespoons oil
6. Prepare as needed Salt
7. Take 1 tsp Asafoetida
8. Prepare 2 tsp Turmeric powder
9. Prepare 1 tsp Mustard seeds
10. Use as needed Chilli powder

Pour the masala powder into the skillet and along with salt according to your taste. Stir the potatoes really well so they covered with the spices. Then, fry the potatoes until they're completely crisp. Method for making Potato Fry Heat oil in a heay bottomed vessel.

How to make:process Potato Fry:

1. Add water and boil potatoes (unpeeled) for about 20 mins.
2. Once boiled, wash them in cool water/ice bath to stop further cooking. This is called as "shocking". Remove the skin from the potatoes. Chop in bigger chunks.
3. In a pan add oil and heat well. Then toss in the mustard seeds and wait till they pop! Following that, add chana dal, asafoetida, urad dal, chilli powder and turmeric powder. Mix well and sauté on low till the dals turn golden brown.
4. Next; add the peeled potatoes to the oil. Combine oil with the potatoes and let it low roast untill the potatoes start getting a dark roast color. Kindly avoid burning by maintaining the heat on low. Keep tossing every 5 minutes. After 10 minutes, add salt. Then, finally turn off the stove and serve.
5. Note: you can add spices of your choice. You can even boil peeled potatoes, but I prefer it with skin on for this recipe. Oil can be replaced with ghee as well. Grated/dry ginger may also be add to the pan when tempering. If interested, garlic may also be used after finely chopped.
6. Done and ready to serve!

Once the oil turns hot, reduce flame, add mustard seeds and allow to splutter. Immediately add cumin seeds and curry leaves and saute for few seconds. Mix the butter, parsley, garlic, rosemary, and pepper then add into the frying pan and stir with the potatoes. Take off the heat and serve. DEEP FRIED POTATOES Peel the skin off the potatoes and cut them into cubes, slices, or any shape you desire (If not peeling the potatoes, wash them thoroughly with a soft sponge to get rid of any dirt).

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