Indian Potato 65 Recipe

Potatoes: The main ingredient, providing a starchy and satisfying base.

Yogurt: Adds a tangy flavor and helps the spices adhere to the potatoes.

Cornflour: Used to create a crispy coating on the potatoes when fried.

Red chili powder: Adds heat and a vibrant color to the dish.

Garam masala: A spice blend that adds complexity and warmth.

Salt: Enhances all the flavors in the dish.

Ginger garlic paste: Adds a robust, aromatic flavor.

Oil: Used for frying the potatoes to a golden brown.

When marinating the potatoes, ensure they are evenly coated with the yogurt mixture. This helps the cornflour and spices adhere better, resulting in a crispier texture when fried.

• Potatoes - Substitute with cauliflower florets: Cauliflower provides a similar texture and can absorb flavors well, making it a good low-carb alternative.

• Thick yogurt - Substitute with coconut yogurt: Coconut yogurt is a dairy-free option that maintains the creamy consistency needed for the recipe.

• Cornflour - Substitute with rice flour: Rice flour can provide a similar crispy texture when frying.

• Red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• Garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may have a slightly different spice blend.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the recipe.

• Ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Using fresh ginger and garlic can provide a more intense and aromatic flavor.

• Oil for frying - Substitute with ghee: Ghee can add a rich, buttery flavor to the fried potatoes and is commonly used in Indian cuisine.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. This helps maintain their crispiness and flavor.
• If you plan to store them for more than a day, place a paper towel at the bottom of the container to absorb any excess moisture.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to regain their crispiness.
• For freezing, spread the cooled potatoes on a baking sheet in a single layer. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date for reference.
• When ready to eat, reheat the frozen potatoes directly from the freezer in an oven preheated to 375°F (190°C) until they are hot and crispy.
• Avoid microwaving as it can make the potatoes lose their crispiness and become soggy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potatoes on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the potatoes with a bit of oil to help them crisp up.
  4. Bake for 10-15 minutes, or until they are heated through and crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Add the leftover potatoes and spread them out in a single layer.
  4. Cook, stirring occasionally, until the potatoes are heated through and crispy, about 5-7 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover potatoes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the potatoes are heated through and crispy.

• Microwave Method:

  1. Place the leftover potatoes on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on high for 1-2 minutes, or until heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the leftover potatoes on the toaster oven tray.
  3. Toast for 10-12 minutes, or until the potatoes are heated through and crispy.

• Mixing bowl: A large bowl used to combine the yogurt, cornflour, red chili powder, garam masala, salt, and ginger garlic paste with the cubed potatoes.

• Frying pan: A pan used to heat the oil and fry the marinated potatoes until they are golden brown and crispy.

• Spatula: A tool used to stir the potatoes in the mixing bowl and to turn them while frying.

• Paper towels: Used to drain the excess oil from the fried potatoes.

• Measuring spoons: Used to measure out the cornflour, red chili powder, garam masala, salt, and ginger garlic paste accurately.

• Knife: Used to peel and cube the potatoes.

• Cutting board: A surface used to safely cut and cube the potatoes.

• Tongs: Used to remove the fried potatoes from the oil.

Prepare ingredients in advance: Peel and cube the potatoes ahead of time to save on prep work.

Use a large mixing bowl: This allows you to coat the potatoes evenly and quickly.

Preheat the oil: Start heating the oil while the potatoes are marinating to save time.

Batch frying: Fry the potatoes in batches to ensure they cook evenly and quickly.

Use a slotted spoon: This helps you remove the potatoes from the oil efficiently, reducing cooking time.