Every Way To Cook A Potato (43 Ways)

I am not adventurous enough to make the finale dish, but I certainly learned how to improve upon many others that I do make. Thank you, Joshua!

Broiled Potatoes (7:53) are your typical aloo fry made in an oven (I loved this one too). Aloo fry is a classic Indian comfort food. I think the home fries (21:34) and the stir-fry (22:53) would have rated so much higher if you would have done the following aloo fry method instead.

Here’s a simple recipe:
1. Peel your potatoes (preferably russet) and dice them up as done for the broiled potatoes (7:53).
2. Heat up a pan and add some vegetable oil or for a richer taste add ghee (clarified butter) to it. (You could also mix in both fats).
3. Shallow fry those potatoes stirring them up occasionally till G.D.
4. Season them with salt, turmeric powder, and red chili powder (cayenne pepper) and toss them. (This amount of seasoning is a bare minimum and none of them are optional)
5. For additional flavor you could throw in other seasonings such as MSG, smoked paprika, coriander powder, cumin powder etc. (You can really experiment with your desired flavor outcome, but some of them might not turn out to be as good and overpower the potato flavor)
6. You can also spin a bit more texture and flavor into this dish by adding diced onions mid-way during frying the potatoes and stir-frying the contents of the pan. (This might decrease the crunch of the potatoes, but the onion brings in a new delight.)

This can be eaten as it is or mixed with plain white rice or eaten with a roti.