Hope the New Year is going well for you. I am finally getting back to normal-whatever that means and enjoying today off from work!
This fried aloo recipe has been requested several times on You Tube so I have made the extra effort to deliver! It is certainly a family favorite in my home and my husband’s childhood favorite.
Fried aloo is the ultimate comfort food. It is to Trinidad what home fries is to Americans. Even slices of potatoes are cooked with onion, garlic and hot pepper and fried until golden brown. It is eaten for breakfast in Trinidad with sada roti–sometimes accompanied by kuchela or a fried egg!
As seen below, my mother in law served it with fried plantain and sada eddoes!
Fried aloo is vegan, vegetarian and satisfying on all levels.
Fried aloo can and will look differently every time you make it, all depending on heat, moisture, how many times you stirred it etc. However, whether you like your fried aloo soft, crispy, dark or light in color, today I share my tips and tricks to achieving your desired result.
Trini Fried Aloo
Serves 4-5
Ingredients
2 lbs potatoes, peeled, quartered and cut into thin slices
¼ cup extra virgin olive oil
4 – 6 cloves garlic
½ large onion, sliced
Hot pepper, to taste (optional)
Salt, to taste
Special Equipment—Non stick pot or dutch oven
Instructions
Peel potatoes, rinse, dry and cut each into quarters lengthwise. Slice each quarter thinly and evenly.
Heat oil preferably in a non-stick frying pan over medium-high heat
Add potatoes and stir to coat with oil. Cook for 5 minutes until golden brown. Add onion, garlic, hot pepper, salt and stir to combine.
Cook for 5 minutes or until the potatoes are brown and crisp. Continue the process about three times. If you wish for crisp aloo, do not stir too often. If you like your fried aloo light in color and mashed, cook over medium low heat, stir often and mash during the process!
Continue cooking, allowing the potatoes to brown and stirring until the potatoes are cooked and about 1/2 of the potatoes are golden brown(if that’s the way you like it). Add more salt if required. If the potatoes are brown but not yet cooked, you can cover to hasten the process.
Enjoy with sada roti, paratha roti or dosti roti.
Trinidad Fried Aloo
Equipment
- Non stick pot or dutch oven
Ingredients
- 2 lbs potatoes peeled, quartered and cut into thin slices
- ¼ cup extra virgin olive oil
- 6 cloves garlic
- ½ large onion sliced
- Hot pepper to taste (optional)
- salt, to taste
Instructions
- Peel potatoes, rinse, dry and cut each into quarters lengthwise. Slice each quarter thinly and evenly.
- Heat oil preferably in a non-stick frying pan over medium-high heat
- Add potatoes and stir to coat with oil. Cook for 5 minutes until golden brown and crisp. Add onion, garlic, hot pepper, salt and stir to combine.
- Cook for 5 minutes or until the potatoes are brown and crisp. Continue the % min process about three times. If you wish for crisp aloo, do not stir too often. If you like your fried aloo light in color and mashed, cook over medium low heat, stir often and mash during the process!
- Continue cooking, allowing the potatoes to brown and stirring until the potatoes are cooked and about 1/2 of the potatoes are golden brown. Add more salt if required.
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.