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Potato Pepper Fry
5 from 18 votes

Potato Pepper Fry

Potato Pepper Fry features tender boiled baby potatoes coated in a robust tempering of mustard seeds, garlic, curry leaves, and bold black and red pepper flakes. This dish combines the soft texture of the potatoes with the aromatic and slightly spicy toppings, creating a savory side dish with a subtle heat and fragrant spice. It is particularly suited to those who enjoy pepper-forward flavors complemented by the earthiness of turmeric and the pungency of garlic and onions.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 188 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

For the potatoes:
  • 3 cups baby potatoes about 1 inch size cubes, quartered or 3 cups cubed potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon pepper flakes
For the tempering:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 teaspoon mustard seeds
  • 1 cups red onion 1 to 1.5 cups, thinly sliced
  • 2 cloves garlic minced
  • 10 curry leaves
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon red pepper flakes or use 2 dried red chilis
  • 1/4 teaspoon salt
  • cilantro for garnish
  • lemon juice for garnish

Instructions

    Cup of Yum
  1. Boil the potatoes: Heat a large saucepan of water over medium high heat. Add the salt, turmeric, and pepper flakes and then add the potatoes and bring to a boil. Continue to cook until the potatoes are cooked to preference(9-12 Mins) You don't want the potatoes too soft but you want them cooked through. Drain the potatoes and set aside.
  2. Make your tempering: Heat the oil over medium heat in a medium to large skillet
  3. Once the oil is hot, add the mustard seeds and wait for them to start popping.
  4. Then add the onion and a good pinch of salt and cook until the onions are starting to get golden. (7-10mins, depends on your pan and stove)
  5. Then add the garlic, curry leaves, and mix in and cook until the garlic is golden. 1-2 mins. Add splashes of water if the mixture is drying out too much.
  6. Then add in your freshly ground black pepper and pepper flakes or red chilis and the rest of the salt and mix in.
  7. Cook for half a minute then add the potatoes and toss well to coat.
  8. Cover and Cook for another 2 minutes to crisp them up then take off heat. Garnish with cilantros and lemon juice.Serve these potatoes with Dals or sambar and rice or flatbreads or dosa or with breakfast.

Notes

  • Use frozen curry leaves if fresh are unavailable, but fresh impart better flavor.
  • Cook potatoes until just tender to avoid them becoming too soft after tempering.
  • Adjust the amount of pepper flakes to control the level of heat to taste.
  • Squeeze lemon juice just before serving to add brightness to the dish.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 675mg (28%) Potassium 838mg (18%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 183IU (4%) Vitamin C 90mg (100%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 675mg 28%
Potassium 838mg 18%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 183IU 4%
Vitamin C 90mg 100%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.