Potato stir-fry is a quick side dish. Though this looks like French fries or finger fries, this won't be crispy like the earlier ones in texture and taste-wise too. If you are looking for some easy vegan potato recipes, this is a lifesaver.
This potato stir-fry is vegan and gluten-free and takes hardly 10 minutes, just like sauteed green peas. This stir-fried potato is my all-time favorite and a lifesaver, too. These are soft, and you need to follow a few tricks not to make them soggy or mushy while making this potato stir-fry.
This is an easy and quick recipe that does not require any fancy ingredients. Only a few staple spices and a quick potato side dish are ready for your dinner menu.
Who doesn't like potatoes!! I love them. I'm addicted to potatoes like anything. And it combines well with any other vegetables so perfectly. Some examples are Eggplant potato curry, mixed vegetable fry, potato cauliflower fry, herby potato salad, cauliflower potato curry, vegan potato curry or saag aloo, etc. Read my collection of vegan potato recipes on the blog.
How to make potato stir-fry in 15 minutes?
As I said, this simple potato fry requires no fancy ingredients. That's the beauty of the stir-fried vegetables. Let's examine the ingredients and methods of cooking this quick side dish.
Ingredients:
Potatoes - The essential requirement is potatoes. I like to prep it like fingers. You can also dice it into cubes or make some slices. If you make slices, you must take extra care while cooking as they may turn soft and break into pieces. Cubes and fingers are the best. You can take any potatoes that are available to you. Since we don't want
Onion - Onion is optional, though. I like the flavor of onion in my potato stir-fry. You can also use onion powder in place of freshly sliced onions. Just make long slices or roughly chop. No fine chopping is required here.
Garlic - Again, garlic adds tons of flavor to the potato fry. I always add freshly chopped garlic, which gives the recipe a strong taste and aroma. You can also substitute this with garlic powder.
Spices - Coriander powder, cumin powder, red chili powder, a pinch of turmeric powder, and salt are basic spices for these stir-fried potatoes.
How to prep potatoes for potato stir-fry?
You can chop the potatoes into bite-sized cubes, wedges, or like these fingers. I have made it this way as potatoes get cooked quickly in this way as compared to cubes and wedges. If you are using baby potatoes, you can divide that into halves or quarters.
Make ยผ-inch slices first. Keep it like a stalk, then cut it vertically like fingers (thick julienned). Immerse into the water after chopping. Then, strain out using a sieve just before cooking. This will help remove excess starch and ensure that potato pieces do not stick together while cooking. Also, this will stop the potatoes from discoloration and turning brown/ black.
Instructions:
There is no magic recipe for this potato spice. It's that simple. Add sliced onion, garlic, and chilies (optional). Saute for a minute on medium heat. Don't wait to cook the onion till translucent.
Add chopped potatoes and salt and gently stir. Cover with a lid and cook on low flame for 4 - 5 minutes. Then, add other spices and gently stir carefully as the potato is tender.
Cook on low flame for 2 - 3 minutes, covered with a lid. Then, close the flame and wait 2 - 3 minutes before opening the lid. While opening the lid, be careful not to drop any steam droplets from the lid into the potato fry.
Some tips for the best potato stir-fry
- To make it a little crispy, stir-fried potato, stir-fry on high heat for 2 - 3 minutes without covering it with a lid.
- Add oil generously, but don't add too much; it will make the dish oily and mushy.
- Make sure you are not adding water to it along with potatoes, as it may make the potatoes soggy.
- Don't overcook the potatoes. Since these are thinner than cubes/ wedges, it will not take much time to get cooked. So need to check at regular interval but without disturbing it.
- To check if the potato is cooked or not, use a fork. if it's fork-pierced tender, add other spices and gently mix the spices.
- You can also add the spices in the beginning.
- For these stir-fried potatoes, you don't need to boil potatoes before frying. Since the juliennes are thinner, it won't take more than 5 minutes to get cooked.
Recipe Card for Stir-fried Potatoes
Potato Stir-fry
Ingredients
- 4 Potatoes Clean/ washed
- 1 Onion
- 2 Garlic pods
- 1 Green Chilli
- 1 tsp coriander powder
- ยฝ tsp cumin powder
- ยฝ tsp red chilli powder
- ยผ tsp salt or to taste
- 4 tbsp refined oil/ canola oil
- 1 tsp chilli flakes
Instructions
- Wash and clean potatoes.
- Peel the skin but you can leave the skin as well.
- Chop the potatoes into french fries like fingers.
- Immerse the potatoes in a bowl of water for 2 - 3 minutes.
- Then remove potatoes from water just before cooking or transferring them to the pan.
- Heat oil generously in a skillet.
- Add sliced onion, garlic, green chillies.
- Saute for a minute but don't wait to make the onion translucent.
- Then add potatoes and keep on high flame for 2 - 3 minutes.
- Add salt and spices.
- Cover with a lid and cook for 5 minutes on low flame.
- Check after 5 minutes if potatoes are cooked well but not over cooked.
- Check with a fork if the potatoes are cooked or not.
- When it's cooked, turn off heat.
- Don't open the lid for 5 minutes.
- Stir-fried potato is ready.
- Remove the lid carefully so that no steam droplet will drop into the skillet.
Nutrition
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