White Potato Fry

Firstly you will need to peel & rinse the potatoes.

Next, slice the potatoes so that they resemble an ovular shape.

Slice the potatoes by about an inch in thickness.

Thereafter, peel & sliver onions.

Rinse & chop green chillies.

Heat up the vegetable oil in a medium sized pot. When the oil is hot enough, drop in the onions, garlic clove, green chillies, thyme, red chilli flakes, jeera (cumin) seeds & fennel (soomph) seeds.

Mix well & allow to simmer until the onions are translucent.

Thereafter, drop in the sliced potatoes.

Mix well, coating the potatoes in all of the spices. Cover with the pot lid.

When the potatoes are almost soft, season with salt as per taste & add in the rosemary & dried mixed herbs.

Gently combine & allow for the potatoes to cook throughout.

When the potatoes are all soft, remove from the heat. I like to garnish my White Potato Fry with a little of red chilli flakes to give it some pop in colour.

This dish can be refrigerated for up to a week.

White Potato Fry can be served as is with bread, rice, roti or naan & also goes well as a side dish for other meals including yellow split pea dhall.