Dill Potato Fry
I am a big fan of Dill leaves not just for health reasons but for the unique flavor and texture they bring to any dish. Today’s recipe for Dill Potato Fry is no exception when it comes to taste and texture. Sauteed Potatoes garnished with dill leaves is a unique flavor combination that pairs very well with flatbread or rice or even as a stuffing in veggie wraps or tortilla.
Coincidentally, it was exactly a year ago that I shared a recipe for Dill leaves-Chickpea rice. It must be this time of the year that Dill leaves are blooming in full color. The vibrant green is just too good to pass when you shop for vegetables. Try today’s recipe and you will see it for yourself. For this recipe, I used homemade sambar powder as well as chili powder for spiciness, but you can always customize it to match your taste. I also added a little bit of Jaggery (brown sugar) and that is optional. You only need that if the potatoes are somewhat bland. I loved the unique combination of the sambar powder and fresh turmeric powder coated on the crispy potatoes. You could try the same recipe with sweet potatoes too. However, be sure to skip the brown sugar for that. Moreover, it would be a tasty snack by itself instead of pairing with rice or flatbread.
The directions are very easy to follow and the ingredients list is not too long. All the more reasons, you should try this recipe today. If you enjoy delicious, vegan recipes such as this, get them directly in your inbox by subscribing to my newsletter. Just hit the subscribe button at the right. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!
Here are the recipe details….
Dill Potato Fry
Ingredients
- 8-10 red potatoes
- 1 bunch dill leaves - 1 ½ cup chopped dill
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tbsp curry/ sambar powder
- Salt to taste
- 1-2 tbsp oil
- 1 tsp brown sugar or jaggery
Instructions
- Peel the skin off the potatoes. Chop them into cubes and wash them in cold water to remove any starch.
- Chop the dill leaves and place them aside.
- Drizzle a few teaspoons of vegetable oil onto a pan over medium heat and as the oil heats up, add potato cubes.
- Fry them for about 5 minutes and add the spices that I have listed in the ingredients: Sambar, Chilli & Turmeric powder.
- Continue to fry the potatoes until they appear golden brown.
- Now add the brown sugar and dill leaves. Mix well and let it cook for a couple of minutes.
Dill Potato fry is ready to serve with rice or flatbread.
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Padmajha PJ
Such beautiful clicks and equally delicious curry. I too add sambar powder to potato curry to jazz it up a bit. This one would have tasted so good with Roti.