Ariel's Spicy Indian Potatoes
Submitted by Nicky1970
Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.
YIELD
2 servingsPREP
5 minCOOK
15 minREADY
20 minThese spicy fries bring the heat with every bite, thanks to generous amounts of crushed peppercorns and dried green mango powder.
Cut your potatoes into thin matchsticks, fry until golden and crispy, then shower them with bold spices while they’re still hot.
Amchoor (dried mango powder) adds a tangy, fruity punch that balances the peppery bite.
Pro Tips
- Cut potatoes into thin, even shoestrings so they cook at the same rate
- Pat potatoes dry before frying for maximum crispiness
- Sprinkle spices liberally while fries are hot so they stick
- Adjust pepper and amchoor amounts to your heat tolerance
Ingredients
Directions
1) Cut potatoes into shoestrings (ie thin fries).
2) Pan fry in oil. Remove to serving platter.
3) Sprinkle liberally with crushed black peppercorns and green mango powder.
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