How to Make FRY ALOO

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add a nutritious twist while yams are often less expensive.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, while dried herbs are often more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is a budget-friendly alternative.

Wash the potatoes thoroughly and scrub the skin if you want to keep it on.

Peel the potatoes and place them in a bowl of water.

Slice the potatoes using a sharp knife or mandolin into circles.

Soak the sliced potatoes in cold water for 30 minutes to reduce excess starch.

Heat a well-seasoned cast iron skillet over medium heat and add 2 tablespoons of avocado oil.

Add the chopped onion to the skillet and sauté for about 2 minutes until softened.

Add 3/4 of the minced garlic, pimentos hot pepper, and half of the bandana to the skillet and sauté for about 1.5 minutes.

Add 1 tablespoon of oil to the skillet before adding the sliced potatoes, totaling 3 tablespoons of oil used.

Wash the soaked potatoes properly and dry them with paper towels before adding them to the skillet.

Mix to coat the potatoes with the aromatics and cover the skillet.

Cook covered for 5 to 8 minutes, then lift the lid to let condensed water drip back into the pan.

After about 25 minutes, gently lift the potatoes with a spatula and scrape up the fond at the bottom of the pan.

Add salt to the potatoes at the end of cooking to avoid interfering with browning.

Cooking Techniques

Equipment Needed

Spice Level: