Categorized |Vegetarian

A simple recipe for fry aloo (potato).

Trini fry alooOne of the best things about growing up in a multi-racial country is the amount of different dishes you’re exposed to. Not just that we share in everyone’s culture (like around religious holidays etc) we also experiment with each others food. This resulted in dishes that are uniquely Trinbagonian as we’ve added our own touch (even KFC). Take fry aloo for instance. I’ve come across many “Indian” food blogs where the name of the dish is the same but the preparation and ingredients somewhat differs.

Even locally I seen recipes differ a bit, with people adding their own signature touch to enhance the final product. Personally I love me some fry aloo, but with left over corned beef (still have to post that recipe for you) added at the end.

This is the recipe for the traditional “Trini” way of making fry aloo and it just happens to be the way our daughters like it.

You’ll Need…
5 medium potatoes (I like using Yukon Gold)
1/2 onion sliced
3 cloves garlic (crushed)
dash black pepper
1/4 teaspoon salt
5-6 table spoons vegetable oil (olive oil works great – adds a nice flavour)
1/4 scotch bonnet pepper (or any pepper you like using) * Optional but really completes the dish)

Start by peeling the potatoes, then wash and slice (not too thick – cut down the center and then slice about 1/8 to 1/4 inch). Also peel and crush the garlic, slice the onion and pepper .. set aside.

how to cook fry aloo

fry aloo trini recipe

In a heavy pot, add the oil and allow to heat on medium to high heat. As the oil heats up add the onion, garlic and pepper and allow to cook for a couple minutes. We’re trying to infuse the flavours into the oil before we add the sliced potato. As the onions start going brown, drain (if you had it sitting in water as I did) the sliced potato and start adding it to the pot.

fry aloo

This can be a very greasy dish, so if you can use oil that’s not full of saturated fats and cholesterol, it would be best. Also note that depending on the potato you use, you may be required to add a bit more oil as it cooks.

After you’ve added the potato, turn down the heat to medium-low and cover the pot. Allow this to cook for about 20 minutes and try to stir every 5 minutes or so. You will notice a couple things as it cooks.. It will start to stick to the bottom of the pot (that’s normal) and it will start going golden brown. When stirring, try to scrape off any bits that’s stuck to the bottom of the pot. If you find that it’s to the point where it’s burning, turn down the heat to low. As mentioned cook covered for 20 minutes.

Trini fry aloo

After it’s been cooking for the 20 minutes, it will start to break apart and it will change in colour. The final step is to remove the lid and cook for another 5 minutes. Check to make sure the potato is fully cooked (should be soft) and double check for salt.

fry aloo recipe

fry aloo trini style

So simple, yet very tasty. The best way to enjoy this fry aloo is with Sada Roti or with any type of flat bread or if all fails.. everyday sliced bread.

I’m sure many of you have a different way of preparing this dish and I’d love to hear from you.

Happy Cooking

Chris…

Note: I mentioned that there’s the chance that you may need more oil. But I don’t think I mentioned how you can tell. If you find that midway through cooking it starts to stick to the bottom of the pot to the point where it’s burning and it’s overall dry.. add another tablespoon or two of oil.

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13 Responses to “A simple recipe for fry aloo (potato).”

  1. lorrie says:

    Hi Chris,
    You know that my family am I enjoy all the recipes. If I may add something to this one. Hope everyone likes it. I had some pork chops left over from yesterday. I made the potatoes as stated. In the last 10 min. I added the fried chops to the potatoes and let it all cook down. It was as you say WICKED. As ALWAYS GOING TO take some to the job. Thank you so much. And keep the recipes coming

  2. R says:

    My grandmother makes this but adds salt fish and fried egg (scrambled up). Soooo good!! It really completes the meal.

  3. Rikki says:

    Hey Chris:

    We in the states call this Fried Potatoes & Onions
    I like for mine to stick to the pan & brown a little
    I have used everything in your recipe with the exception of the Scotch Bonnet Pepper which puts a different spin on this dish & I love it.

    I have tried this dish with Smoked Turkey Sausage & a few times, I have added Green Peppers to mine & had it with a side dish of Salt Fish & Ackee. I know Ackee is basically a Breakfast Dish in the Caribbean but when I have a craving for it, I gotta have it anytime of the day.

    I LOVE ME SOME FRIED POTATOES & ONIONS!

    Thanks for sharing another fabulous recipe!

  4. kenny ian smith says:

    Hey, what’s up Chris. Thanks for all those tasty recipes you’ve been posting. But I have a question for you. You see, I’ll be visiting friends and family in the Hamilton area and I would like to know if you could recommend some Caribbean market/stores so that I can buy the necessary ingredients for my Caribbean dishes. Now I know that you are the right man to ask, since you live around the Hamilton area. I would really appreciate if you can help me out.

  5. Aditty S says:

    I’m new to this type of food but loving all food I love learning to cook different things but I love to be as much of a purist and authentic as I can. 1. To respect different cultures and 2. So when I have said I have ate a certain dish or like a certain dish I won’t be looked at weird that I Americanized it(or in my case Latinized it). So when you said you eat this with flat bread do you just put it on the bread and eat it alone or do you put condiments like ketchup, etc… And with the leftover corned beef(since I will be making that dish soon) do you eat it on top of the aloo or with the roti as a sandwich meat filler? Thank you for the clarification and since I mentioned corned beef will the Puerto Rican brand work to make it or should I try to use the brand you have? Thank you before hand Chris

  6. AngelStar says:

    Better than papas fritas.

  7. Bianca says:

    I loved this roti making it for the first time was easy and turned out great! One thing I would change is the microwave. Only put the roti in the microwave right before your going to eat it. I put them in right after I made them and didn't eat it until a couple of hours later. They were kinda rubbery and tough. So although the microwave is a great trick only use right before you eat and don't do it in advance.

  8. Doonwati says:

    Chris, have you ever make Saltfish Choka? That's so tasty especially with Dal and Rice.

  9. Doonwati says:

    Hi Chris, That's really great with Sada Roti and Achar. I rarely use Oil but to make this dish I use one Teaspoon just to saute the Garlic and Onions. After that I add the Potatoes and Salt, mix it well and spread it on a Baking Sheet and put it under the Broiler. I may have to turn it twice or three times as it browns. It's just as delicious as when you fry it.

  10. Thora says:

    Perfect!
    That is the way my mom it.
    Love it with roti.
    Thanks Chris.

  11. Darlene says:

    Think I'm gonna have this dinner tonight.

  12. Tara says:

    Mom always puts some chopped tomato in there. Melts down and the potato has an orangish colour by the end. Thanks for bringing it back from my memory …guess what I'm making tomorrow.

  13. Cynthia says:

    This is a go-to dish for me that works and satisfies every time! Have you ever done it fried with salt fish? That's my mom's favourite wat to have it and she like to eat it then with dal and rice or just rice and some achar.

    I think I will make some of this soon!

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