This delicious potato dish was a favorite of ours at Christmas time. Served with a sumptuous Christmas roast, it was enjoyed by all. It is a very simple dish but, like potato chips, irresistible! We are talking about whole-boiled potatoes, quartered, cut in half, then cut into thick slices (your choice), and deep-fried—steak fries on steroids! I have also used these as snacks with chutney or ketchup on rainy monsoon or cold winter days.
Tala Hua Allu (Deep Fried Potatoes)
A very simple potato dish but, like potato chips, irresistible!
Instructions
- Cut the boiled potatoes into 3 thick slices, or you can quarter them.
- Heat the oil in a deep frying pan over medium-high heat. You can use a smaller pan to use less oil and cook it in batches. Remember not to fill the oil more than halfway up the pan, as it can overflow once the potatoes are immersed.
- Once the oil is hot (not smoking), slip the potatoes into it. Let them fry for about 3 minutes. Stir and roll the potatoes, frying them until the potatoes are golden all over. It takes about another 6 minutes.
- Remove with a slotted spoon or spatula and drain on paper towels. Toss with pepper and salt while still hot for the flavors to be absorbed.
- Use it to garnish your roasted chicken, meats, or turkey, or use it as a side dish.
Notes
I used Russet potatoes as they hold up better when boiling, but you can use any potato, white or red, small and whole or large,and cut.
These potatoes can be tossed with any spices or dried herbs of your choice.
Quarter them into smaller bits if you are using them as a snack.
Try it drizzled with cool Yogurt-Mint sauce or plain yogurt topped with mint chutney, tamarind sauce, and chaat masala.
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