Some recipes are so simple that you almost take them for granted, yet they end up being the ones you keep making again and again. For me, pan-fried potatoes in a cast iron skillet fall into that category. They’re quick, they’re versatile, and they taste like home. Whether I’m putting together a comforting plate of rice and rasam or serving roast chicken for dinner, this little potato side dish fits right in.
What I love most about this dish is how adaptable it is. When I make it for my toddler, I cook the potatoes just until they turn golden yellow and soft. It is just perfect – mild and perfect for little hands. The picture you see is just that. But if I’ve got a few more minutes, I’ll roast them till they’re crispy and golden brown. That extra five minutes takes them from a side dish to something you’ll want to snack on straight from the pan.
The cast iron skillet plays a quiet but important role too. It helps the potatoes cook evenly and quickly. Honestly, it’s one of those recipes that proves you don’t need a long list of ingredients to make something truly satisfying. Just potatoes, curry leaves, coconut oil and fifteen minutes later, you’ve got a dish everyone craves.
Spicy Potato Roast
Lets make this quick, golden potatoes with curry leaves and coconut oil.
Ingredients
- 3 medium potatoes, washed, peeled, and cut into ½-inch cubes
- 1 tbsp coconut oil
- 2 sprigs curry leaves
- 1/4 tsp turmeric powder
- Salt, to taste
- ½ tsp red chili flakes (optional, adjust to taste)
Instructions
- Heat a cast iron skillet on medium heat and add 1 tbsp coconut oil.
- Toss in the potato cubes along with 1 sprig the curry leaves. Stir well so the potatoes are nicely coated.
- Add turmeric and salt. Mix again until every cube gets that golden yellow glow.
- Cover the skillet and let the potatoes cook for 15 minutes, flipping them every 5 minutes so they cook evenly.
- At this point, the potatoes will be soft and golden.
- If you want them crispier, uncover and cook for another 5–6 minutes on medium-high heat until golden brown and crunchy.
- Finish by sprinkling chili flakes and the rest of the curry leaves. Serve hot.
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Nutrition Information:
Serving Size: ~1 cup (about 150–170 g cooked potatoes)Amount Per Serving: Calories: 165kCalTotal Fat: 8gCarbohydrates: 20gFiber: 3gProtein: 2g
Try this dish and let me know!
This skillet potato is one of those dishes that disappears faster than you expect. Try it golden and soft for the kids or take it all the way to crispy and spiced for yourself — either way, it’ll win hearts. If you make it, share your version in the comments below or post a pic on Instagram tag me @platefullofyumm