Spicy Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
191 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Spicy Potatoes
Description
This recipe starts by peeling and chopping potatoes into small chunks that are deep-fried until they develop a crisp, lightly browned exterior. Separately, garlic is sautéed with cumin seeds and crushed chili to build a fragrant and spicy base. Bell peppers are added next to soften slightly and blend with the spices. The fried potatoes return to the pan where they are coated with ketchup and combined with the spicy mixture, cooking briefly to marry flavors.
The final dish balances the crispy potato texture with the sweet and tangy ketchup sauce infused with heat from the chili and aromatic cumin. The bell peppers add a fresh, slightly crunchy note alongside the garlic. The cooking method emphasizes frying and sautéing to build layers of texture and spice.
Spicy Potatoes can accompany rice or be served on their own as a side dish. They offer a vibrant, versatile option for those who enjoy spiced, saucy potatoes with a mix of textures.
Using red potatoes is suggested but other types can work; leaving skins on is optional. Fresh garlic enhances flavor better than paste. The oil should be at medium heat to avoid burning or undercooking the potatoes.
Ingredients
- 500 g potato Aloo
- 1 tsp cumin seeds Jeera
- 1 tsp chilli pepper crushed
- 3 garlic Cloves
- 100 g tomato ketchup
- 1 tsp salt
- 1 bell pepper Green
- 1 bell pepper Red
Instructions
- Peel the potatoes and cut into small chunks (see note 1)
- Heat a pan with oil for deep frying until medium-hot (see note 2)
- Heat up and cook for 5 minutes until lightly browned and crispy and set aside
- In a frying pan heat up the oil on until hot then add the finely chopped garlic and sauté for 1-2 minutes until fragrant (see note 3)
- Add the crushed chillies and cumin seeds then sauté for a further 1 minute
- Add the salt and the bell pepper chunks and cook for 5 minutes on medium heat
- Add the fried potatoes and stir until everything is well combined
- Add the tomato ketchup and cook on low heat for 2-3 minutes
- Serve as a side or with boiled rice and enjoy!
Notes
- Red potatoes are recommended, but you can use your preferred variety; skins may be left on for added texture.
- Maintain medium-hot oil for frying to achieve crispy potatoes without burning.
- Fresh garlic is preferred over paste for better flavor in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 1103mg | 46% |
| Potassium | 1000mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 2865IU | 57% |
| Vitamin C | 137mg | 152% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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