Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.

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  • Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

267.9 calories; protein 6.3g 13% DV; carbohydrates 52.1g 17% DV; fat 4.7g 7% DV; cholesterolmg; sodium 267.4mg 11% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
10/21/2016
This was very tasty but I have to admit that I don't like frying foods if I can avoid it and I opted to oven roast the potatoes instead. I combined the spices with about 1/3 cup of olive oil and tossed the cubed potatoes in the mixture. I spread them on a baking sheet with sides and baked them for 40 minutes in a 400 degree oven. Stir the potatoes halfway through roasting and add the cilantro during the last 10 minutes. They taste great and use a lot less oil plus no messy stovetop! Read More
(6)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/21/2016
This was very tasty but I have to admit that I don't like frying foods if I can avoid it and I opted to oven roast the potatoes instead. I combined the spices with about 1/3 cup of olive oil and tossed the cubed potatoes in the mixture. I spread them on a baking sheet with sides and baked them for 40 minutes in a 400 degree oven. Stir the potatoes halfway through roasting and add the cilantro during the last 10 minutes. They taste great and use a lot less oil plus no messy stovetop! Read More
(6)
Rating: 5 stars
06/14/2012
I am the recipe submitter. These are great with tamarind chutney. Read More
(6)
Rating: 5 stars
09/09/2014
WOW what a wonderful dish. Full of great flavour. As a suggestion when cooking this wonderful dish make sure the fan on the stove is turned on as the smell of the spices will permeate through the whole house. And make sure that the tatters are evenly diced as well as some may take longer to cook. Thank you Patricia for this wonderful dish will be making again. Read More
(3)
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Rating: 5 stars
06/27/2015
Very delicious and easy to make!! Read More
Rating: 4 stars
11/17/2019
Nice recipe but as another reviewer suggested I chose to oven-roast them instead of deep-frying them. I simply tossed the bite-sized potatoes in a bowl with some olive oil then tossed in the other ingredients then pan-roasted them in the oven at 400 F for 40 minutes. I did not include the cilantro only because it's not a taste my wife and I particularly like. Read More
Rating: 5 stars
05/19/2016
I am a beginner cook this recipe is so easy to make that I will definitely do it again and it tastes so good. Read More
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Rating: 5 stars
10/14/2019
Very tasty! I used unpeeled golden potatoes which worked just fine. I used curry powder instead of paste as that is what I had. A bit of tumeric. Really good side dish to a coconut fish recipe. I will make this again. Read More
Rating: 5 stars
07/24/2016
I love this recipe. It's tasty and a perfect addition to an Indian meal. I added an extra tsp of the curry paste which made the fries very tasty. I think 1tsp isn't enough. Will make this again many times. Read More