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| Spicy Pan Fried Potato |
When we think of potato fry, first thing that comes to our mind is finger shaped French fries such as those served in the hamburger outlets. Potatoes are also cut into thicker wedges and fried. These will be little softer than the French fries. Sometimes potatoes are sliced thinly to be fried as chips. Mostly pepper and salt are the seasoning used to fry potatoes.
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| Potato |
One hundred grams of potato contains 75 grams of water, 17.47 grams of starch, 2 grams of protein and a trace amount of fat of 0.1 gram. It contains many vitamins such as B1, B2, B3, B5, B6, B9 and many phytochemicals, like carotenoids and natural phenols.
Today I am going to cut the potatoes into small cubes and season with chili powder, pepper and salt. This will not be suitable for small children and those who cannot take spicy hot food.
Recipe summary
For
Spicy Pan Fried Potato
1. Wash and peel 2 large potatoes and slice into ½ inch cubes.
2. Add ¼ teaspoon turmeric powder, 1 teaspoon chili powder, ¼ teaspoon powder black pepper powder and ½ teaspoon salt and leave it in the fridge to marinate for about 30 minutes.
3. Drain the excess water. Salt will make the potato to shed water. Mix well to coat the potato pieces with the spices.
4. Heat a saucepan and add 4 table spoon vegetable oil. When the oil is hot add the marinated potato pieces. Reduce the heat and fry in low heat for about 10 minutes or until the potato pieces become slightly dark brown and cooked.
Fried potato can be consumed as a snack or served as a side dish. It is ideal with a glass of chilled beer. You can also eat with rice.
Spicy Pan Fried Potato is ready.
For
Spicy Pan Fried Potato
Preparation time: 50 minutes
Cooking time: 15 minutes
Serves: 2
1. Wash and peel 2 large potatoes and slice into ½ inch cubes.
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| Ingredients for marination |
2. Add ¼ teaspoon turmeric powder, 1 teaspoon chili powder, ¼ teaspoon powder black pepper powder and ½ teaspoon salt and leave it in the fridge to marinate for about 30 minutes.
3. Drain the excess water. Salt will make the potato to shed water. Mix well to coat the potato pieces with the spices.
 |
| Spicy Pan Fried Potato |
4. Heat a saucepan and add 4 table spoon vegetable oil. When the oil is hot add the marinated potato pieces. Reduce the heat and fry in low heat for about 10 minutes or until the potato pieces become slightly dark brown and cooked.
Fried potato can be consumed as a snack or served as a side dish. It is ideal with a glass of chilled beer. You can also eat with rice.
Recipe follows in detail with pictures.
Preparation time: 50 minutes
Cooking time: 15 minutes
Serves: 2
Ingredients
Main
2 Large potatoes
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| Ingredients for marination |
Others
1 teaspoon chili powder
1 teaspoon chili powder
¼ teaspoon turmeric powder
¼ teaspoon powder black pepper powder
½ teaspoon salt
4 table spoon vegetable oil
Preparation
Wash and peel potato and slice into ½ inch cubes.
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| Potato sliced |
Add turmeric, chili powder pepper powder and salt and leave it in the fridge to marinate for about 30 minutes.
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Potato marinated
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Drain the excess water. Salt will make the potato to shed water. Mix well to coat the potato pieces with the spices.
Method
Heat a saucepan and add oil. When the oil is hot add the marinated potato pieces. Reduce the heat and fry in low heat for about 10 minutes or until the potato pieces become slightly dark brown and cooked.
Switch off the heat and fried potato is ready.
Fried potato can be consumed as a snack or served as a side dish. It is ideal with a glass of chilled beer. You can also eat with rice.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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