Potato Fry

Potato fry 4

I recently purchased a cast iron wok and it is my current favorite kitchen utensil. I used to think that you can make a good potato fry only using non stick pan. But a good seasoned cast iron wok can give you the same result. For a crisp potato fry, be generous with the oil and do not overcrowd the pan with lots of potatoes.


  • Oil – for sauteing
  • Cumin seeds – 1/4 tsp
  • Curry leaves – 6 to 8 leaves
  • Potatoes – 2 + 1/2 cups, diced
  • Salt – to taste
  • Chili powder – 2 tsps, add according to taste
  • Turmeric powder – 1/4 tsp
  • Ground cumin – 1/2 to 1 tsp , optional
  • Hing/ Asafoetida – 6 pinches


    • Heat oil in a wok.
    • Add cumin seeds and let it crackle.
    • Add curry leaves and potatoes. Keep stirring at regular intervals.

Potato fry 1

    • When the potatoes turn lightly golden; add salt, chili powder, turmeric powder, hing and ground cumin(optional).

Potato fry 2

Potato fry 3

    • Saute until the potatoes are fully cooked and crisp. Don’t forget to stir at regular intervals.
    • For crisp potatoes, add more oil after you add the chili powder.

Potato fry 4


For a simple potato fry; Use oil, potatoes, salt, turmeric powder and chili powder. Follow the method above.


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