The Best Fried Potatoes (with Black Pepper & Cumin)

These are the best fried potatoes you’ll eat. Potatoes are probably my most favorite food. What’s not to like?! They’re nutritional powerhouses, taste incredible and are probably the most versatile ingredient to cook with. 

What you need to make the best fried potatoes

3 potatoes, chopped into 2 inch pieces
handful of fresh cilantro, for garnish
For the Spice rub :
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp whole black pepper
3/4 tsp salt

How to make the best fried potatoes

Heat a pan over medium-high heat and toast the whole black pepper on the dry pan. Keep stirring every few seconds so it doesn’t burn. After 30 seconds add the cumin and coriander seeds. Toast for a minute, set aside and let cool. Once it has completely cooled down blend the spices with the salt to a coarse powder.

Chop the potatoes into 2″ pieces and pat dry the moisture with a paper towel. Fill a pot with canola oil half way through and heat over medium heat for 5 minutes.

Gently drop the potato into the oil and let fry until golden brown (around 10-15 minutes). Make sure the heat is not too high, or the outside will burn without the inside cooking all the way through.

Drain the potatoes well and toss them into the spice rub while hot and mix well.

Serve warm garnished with cilantro.

If you like this recipe, also check out

Vegan Nourish Bowl with Crispy Tofu & Spicy Potato

Incredible Mediterranean Pilaf Bowl

Awesome Cauliflower Curry with Sweet Potatoes

The Best Vegan Chilli Tofu Indo Chinese Style

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Fried Potatoes with Cumin-Coriander-Black Pepper

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

3 potatoes, chopped into 2 inch pieces
1 tsp cilantro, for garnish

For the Spice rub :
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp whole black pepper
3/4 tsp salt

Instructions

Method:

Heat a pan over medium-high heat and toast the whole black pepper on the dry pan. Keep stirring every few seconds so it doesn't burn. After 30 seconds add the cumin and coriander seeds. Toast for a minute, set aside and let cool. Once it has completely cooled down blend the spices with the salt to a coarse powder.

Chop the potatoes into 2" pieces and pat dry the moisture with a paper towel. Fill a pot with canola oil half way through and heat over medium heat for 5 minutes.

Gently drop the potato into the oil and let fry until golden brown (around 10-15 minutes). Make sure the heat is not too high, or the outside will burn without the inside cooking all the way through.

Drain the potatoes well and toss them into the spice rub while hot and mix well.

Serve warm garnished with cilantro.

 

Did You Make This Recipe?

How did it go with my recipe? Tag me on Instagram at @SupriyaRamanKitchen

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