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.
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.
- Make sure to wash the dill leaves then chop them.
- 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