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A bowl of potato fry with dill leaves is on the table
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4.75 from 4 votes

Dill Leaves And Potato Fry

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.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Peanut free
Difficulty: Easy
Servings: 4
Calories: 361kcal




  • 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 powder, chili, and 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.
  • Enjoy this dill leaves and potato recipe with a bowl of rice or chapati.



  1. Make sure to wash the dill leaves then chop them. 
  2. Instead of sambar powder, you can use ½ teaspoon coriander powder and ¼ teaspoon cumin powder.


Calories: 361kcal | Carbohydrates: 57g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 108mg | Potassium: 2595mg | Fiber: 10g | Sugar: 7g | Vitamin A: 139IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 4mg