Curried Pan Fried Potatoes
Transform your side dish game with these bold and flavorful Curried Pan Fried Potatoes! This easy-to-make recipe combines crispy, golden potato cubes with the warm spices of curry powder, cumin, turmeric, and paprika, delivering an irresistible blend of heat and aromatic depth. Sautéed with onions, garlic, and a hint of red chili flakes, then finished with fresh cilantro and a zingy splash of lemon juice, these potatoes pack a punch of bold flavors in every bite. Perfect as a side dish alongside grilled meats or as a standalone vegetarian delight, this 40-minute recipe is a versatile and crowd-pleasing option for weeknight meals or special gatherings. Whether you're craving a unique potato dish or searching for easy curried recipes, this one will keep you coming back for more!
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 tablespoons vegetable oil
- 1 small, diced yellow onion
- 2 minced garlic cloves
- 1 tablespoon curry powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon lemon juice
Instructions
Peel the potatoes and cut them into bite-sized cubes, about 1-inch in size.
Place the potatoes in a pot of salted water and bring to a boil. Cook for 5 minutes, then drain and set aside to cool slightly.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the curry powder, ground cumin, ground turmeric, paprika, and red chili flakes to the skillet. Stir the spices into the onion and garlic mixture, allowing them to toast for 1 minute.
Increase the heat to medium-high and add the partially cooked potato cubes to the skillet.
Sprinkle the potatoes with salt and black pepper, then toss to coat them evenly in the spice mixture.
Spread the potatoes out into a single layer and let them cook for about 5-7 minutes, stirring occasionally to ensure all sides are golden and crispy.
Once the potatoes are crisp and cooked through, remove the skillet from the heat.
Drizzle the lemon juice over the potatoes and garnish with chopped fresh cilantro.
Serve immediately as a side dish or enjoy on their own!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4491 mg | 195% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 12.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4543 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
