Fry Aloo

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Some years ago my friend Gerard Ramsawak was hosting a visiting ambassador to Trinidad at his hotel, Pax Guest House. Gerard asked the ambassador whether he had sampled East Indian food while in Trinidad and got the usual answers of curries, dalpuri, and other elaborate dishes. True to his nature, Gerard insisted the ambassador join him for a “real” Trinidadian Indian meal, the kind that featured simple “not for company” dishes that are a staple in every Trinidadian home. The diplomat had to concur that though seemingly unsophisticated, the meal was both artful and among the most delicious he had on his visit.


  • 4 Yukon Gold potatoes
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • ½ green Scotch bonnet pepper or other hot chili pepper, finely chopped
  • coarse salt and freshly ground black pepper to taste


  1. Peel the potatoes and thinly slice them into 3-inch-long by 1-inch wide pieces. Place the potato slices in water to cover and set aside.
  2. Heat the canola oil in a large frying pan. Add the onion and garlic and fry, stirring constantly, until the garlic is lightly browned. Add the chili pepper and fry 1 minute more.
  3. Add some of the potatoes by reaching into the bowl with your hand and grabbing a handful. Shake once or twice to remove most of the excess water and add to the pan. Repeat until all the potatoes are added.
  4. Season the potatoes with salt and freshly ground black pepper and stir well. Cover the frying pan and lower heat to medium-low. Cook for 15 minutes.
  5. Remove cover from pan and allow the water to evaporate and then brown the potatoes lightly on all sides. Serve with rice or Fry Bake.

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