Potato Fry

🔥 Prep

• Wash and peel the 4 pcs Potatoes, then cut them into 1-inch cubes (approx. 2 cm).
• Peel and finely mince the 5 cloves Garlic.
• Measure out 1 tsp Mustard Seeds, 1.5 tsp Chilli Powder, 0.25 tsp Turmeric Powder, 1.25 tsp Salt, and 10 pcs Curry Leaves into separate small bowls.
• Measure 3 tbsp Oil and have it ready near the stove.

🔥 Cook

• 1. Heat a heavy-bottomed pan or cast-iron skillet over medium heat and add the 3 tbsp Oil. Allow the oil to heat for 1 minute until shimmering but not smoking.
• 2. Add the 1 tsp Mustard Seeds and let them splutter for 10–15 seconds.
• 3. Immediately add the 10 pcs Curry Leaves and the minced 5 cloves Garlic; sauté for 30 seconds until the garlic turns golden and fragrant.
• 4. Reduce heat to medium-low and add the 0.25 tsp Turmeric Powder and 1.5 tsp Chilli Powder; stir quickly for 5 seconds to bloom the spices without burning them.
• 5. Add the cubed 4 pcs Potatoes and 1.25 tsp Salt; toss thoroughly to coat every piece evenly with the spice mixture.
• 6. Increase heat to medium, spread the potatoes in a single layer, and pan-fry undisturbed for 3–4 minutes until a golden crust forms on the bottom.
• 7. Flip the potatoes gently with a spatula, spread again, and continue to fry for another 3–4 minutes. Repeat flipping every 3–4 minutes for a total cooking time of 15–20 minutes until all sides are crisp, deep golden-brown, and the potatoes are cooked through.
• 8. Taste and adjust salt if necessary; remove from heat immediately.

🔥 Serve

• Transfer the crispy potato fry to a serving bowl lined with a paper towel to absorb excess oil.
• Serve hot as a side dish with steamed rice and sambar, rasam, or curd rice.
• Garnish with extra fresh curry leaves or a squeeze of lemon juice for brightness, if desired.