Potato Fry | Bangaladumpa Vepudu | Easy Skillet Potatoes

Step-wise picture recipe to make easy skillet potatoes on stove top, a super simple yet special potato fry that goes really well with hot rice! Make this in a jiffy at home and enjoy good fried potatoes with less oil.

I grew up eating a lot of potatoes and that’s one of my best childhood memories. Given a chance I would survive on potatoes even now but adult life and all that, prevents it from happening. Anyway, one of the best ways to use potatoes is to make potato fry. Amma makes super crispy fry that is golden brown with right amount of spices. Almost every day we as kids would wait for her to bring the potato fry from the kitchen to dining area and gobble up a few pieces as it is. The best thing about this potato fry is, we never had nonstick pans – so it was made in a thick bottomed Hindalium fry pan and it does take a little more oil than is usually needed.

Potato Fry

So having grown up eating the best potato fry, I tried replicating it once I had my own kitchen. Of course, I had to think about bettering my mom’s recipe and the only way I could improve it was to use less oil. That just meant, I had to use a non-stick pan. Many a times I have been asked on Instagram to share this recipe for making potato fry or as we call, bangaladumpa vepudu. And I kept telling people that there is no recipe as such and it is just frying the potatoes. But as I keep getting these requests often, thought of actually sharing everything I do to make the perfect fried potatoes on stove top. This is simpler compared to Roast Baby Potatoes.

Potato Fry

Gifting myself a Lodge Pan has been one of the best things to happen in my recent US trip. I have dreamed about these pans for longer than I can remember and I couldn’t ask anyone else to carry it for me. So the first thing I decided on buying after my trip got finalized was this Lodge Skillet 😀 To sweeten the whole thing, I got a best deal and I grabbed it with both my hands (quite literally, for it is super heavy). Cast iron ware has been my recent obsession and buying it in India from local vendors, I had to season the pans myself but with Lodge, it comes pre-seasoned and it is as good as non-stick (and even better).

Potato Fry

I got rid of most non-stick in my kitchen and this is the last straw as Lodge cast iron works better than non-stick. All I had to do was wash it once with water, pat it dry and begin cooking. I would recommend making this potato fry in cast iron if that’s an option for you. If not, non-stick works too. If you don’t own branded cast iron, seasoning it at home is easy too. Here is how you can season your cast iron ware at home: Cook rice with lots of water and drain the rice, save the water. Soak your cast iron ware in this rice water for atleast 24hrs. Discard the colored water (mainly rust) and scrub the surface mildly with soap, pat it completely dry. Apply a thin coating of oil all over the cast iron ware. Place it upside down in a pre-heated oven at 200°C for 1 hour or so. Let it cool down completely before taking it out. First, fry onions in little oil and discard them – this would take off any rusty smell. Wash with water, pat it dry and your cast iron cookware is ready to use. If you don’t have an oven, heat it on low flame on stove top although the oven method works best. You can see more instructions for seasoning and maintaining cast iron here.

Potato Fry

How to make Potato Fry | Bangaladumpa Vepudu | Easy Skillet Potatoes –

Potato Fry

Detailed step-wise picture recipe of making Potato Fry | Bangaladumpa Vepudu | Easy Skillet Potatoes –

Print Recipe
Potato Fry | Bangaladumpa Vepudu | Easy Skillet Potatoes
Easy Potato Fry made on stove top!
Potato Fry
Course Side Dishes
Cuisine South Indian
Servings
Ingredients
  • 3 Medium Sized Potatoes
  • 2-3 tsp Oil
  • 1/4 tsp Salt (or as needed)
  • 1/4 tsp Red Chilli Powder (or as needed)
Course Side Dishes
Cuisine South Indian
Servings
Ingredients
  • 3 Medium Sized Potatoes
  • 2-3 tsp Oil
  • 1/4 tsp Salt (or as needed)
  • 1/4 tsp Red Chilli Powder (or as needed)
Potato Fry
Instructions
  1. Heat oil in the cast iron skillet or nonstick pan. Let the oil heat up slowly on low flame.
  2. Add diced potatoes into hot oil and stir fry them.
  3. Make sure oil is coated well on all potato pieces.
  4. Let them fry on low flame for 3-4 mins and then gently toss them over.
  5. Again let them cook for 3-4 minutes and keep tossing them, letting them cook for equal intervals.
  6. The key to getting crisp and golden potato fry is to cook them on an open pan on low flame for longer time.
  7. As all sides turn crisp and golden, add salt and red chilli powder.
  8. Mix it well and remove from heat.
  9. Serve hot with rice and ghee. Best accompaniment with sambar or rasam or curd rice too!

1. Heat oil in the cast iron skillet or nonstick pan. Let the oil heat up slowly on low flame.

2. Add diced potatoes into hot oil and stir fry them.

3. Make sure oil is coated well on all potato pieces.

4. Let them fry on low flame for 3-4 mins and then gently toss them over.

5. Again let them cook for 3-4 minutes and keep tossing them, letting them cook for equal intervals.

6. The key to getting crisp and golden potato fry is to cook them on an open pan on low flame for longer time.

7. As all sides turn crisp and golden, add salt and red chilli powder.

8. Mix it well and remove from heat.

9. Serve hot with rice and ghee. Best accompaniment with sambar or rasam or curd rice too!

Potato Fry

Note –
  • It doesn’t take as long to make this potato fry on nonstick pan compared to a cast iron pan but the fry turns a lot crispy with a cast iron pan and stays crisp for longer time too.
  • This fry is best served with rice and tastes great when served hot.

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3 thoughts on “Potato Fry | Bangaladumpa Vepudu | Easy Skillet Potatoes

  1. Hi,

    Your recipes and the way you present them is amazing.
    I just tried your sweet potato fry recipe. Thanks for the recipe.

    If possible, please set the template so that we get to read the blog post on the reader itself instead of redirecting to the site. And to post comments as well, it redirects again. And in the process, sometimes the already typed comment gets lost. This is my 2nd time trying to type this comment. I just think that you have set up too many walls between you and your readers which is an injustice to such nicely set blog.

    Plz don’t take me wrong. It is a suggestion that you can totally ignore if I’m overstepping.

    And by the way, it was too hard not to gobble up the roasted sweet potatoes before making the dish. 😉😀

    Thanks,
    S

    1. Hi S, thanks so much for the feedback! I get what you mean by comments and the redirects – unfortunately thats how the self-hosted wordpress sites work on wordpress.com. I will surely see what I can do about it, definitely dont want to miss out on my readers and thanks again for the genuine feedback, did not take you wrong at all.

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