I have not known about baby potatoes until I went to my 9th grade. First of all, I'm not a great fan of potatoes, but now I regret it as why I wasted so many years of my life without eating potatoes. Potatoes are rich in starch content and go well with any of the dishes. Needless to say, it's quite easy to prepare and at the same time, it gives a yummy taste to the dish. Be it, non-veg gravies or any gravies you cook, it brings out an amazing flavour.
One more tip, which might interest you is when your cooked gravy seems to have more salt, than the usual, go ahead and add boiled potato cubes(unsalted) to the gravy. The boiled cubes absorb the salt from the gravy and hence reduces the saltiness of the dish!
Ingredients:
10-12 baby potatoes
1 tsp mustard seeds
2 dry red chillies, medium size
1 tsp split urad dhaal/black gram
salt to taste
1 tbsp oil
1 tsp chopped coriander leaves
3 cups of water for boiling the potatoes
a pinch of turmeric powder
1 tsp red chilli powder
How to make baby potato roast:
1. Wash the baby potatoes in clear water to remove the soil/dirt. In a sauce pan, add 3 cups of water and the washed potatoes. Boil for 6-8 minutes on high flame. We just need the potatoes to be parboiled/half cooked.
2. Peel the skin off the parboiled potatoes and keep it aside.
3. In a heavy bottomed pan, heat oil. Once oil gets warm, add mustard seeds and urad dhal/split black gram.
4. Once the mustard seeds sputter, add red chillies and saute for 30 secs.
5. Add salt, turmeric powder and chilli powder. Add 4-5 tbsp water. Mix well. Let it boil for 2 minutes.
6. Add the peeled baby potatoes.
7. Mix the potatoes well, so that the masala coats the potatoes.
8. Close the pan with a lid and let it cook on medium flame for about 8 minutes. Keep stirring in between to avoid the potatoes sticking to the bottom of the pan.
9. After 8 minutes, the potatoes would have roasted well and absorbed the masala. Add chopped coriander leaves (optional) - i skipped this step today.
10. Add a tsp of oil, stir once and cook for a minute. Switch off the flame.
11. Tada! crispy and spicy baby potato fry is ready to serve for the family. It goes well with curd rice, sambar rice and lemon rice varieties.
One more tip, which might interest you is when your cooked gravy seems to have more salt, than the usual, go ahead and add boiled potato cubes(unsalted) to the gravy. The boiled cubes absorb the salt from the gravy and hence reduces the saltiness of the dish!
10-12 baby potatoes
1 tsp mustard seeds
2 dry red chillies, medium size
1 tsp split urad dhaal/black gram
salt to taste
1 tbsp oil
1 tsp chopped coriander leaves
3 cups of water for boiling the potatoes
a pinch of turmeric powder
1 tsp red chilli powder
How to make baby potato roast:
1. Wash the baby potatoes in clear water to remove the soil/dirt. In a sauce pan, add 3 cups of water and the washed potatoes. Boil for 6-8 minutes on high flame. We just need the potatoes to be parboiled/half cooked.
2. Peel the skin off the parboiled potatoes and keep it aside.
3. In a heavy bottomed pan, heat oil. Once oil gets warm, add mustard seeds and urad dhal/split black gram.
4. Once the mustard seeds sputter, add red chillies and saute for 30 secs.
5. Add salt, turmeric powder and chilli powder. Add 4-5 tbsp water. Mix well. Let it boil for 2 minutes.
6. Add the peeled baby potatoes.
7. Mix the potatoes well, so that the masala coats the potatoes.
8. Close the pan with a lid and let it cook on medium flame for about 8 minutes. Keep stirring in between to avoid the potatoes sticking to the bottom of the pan.
9. After 8 minutes, the potatoes would have roasted well and absorbed the masala. Add chopped coriander leaves (optional) - i skipped this step today.
10. Add a tsp of oil, stir once and cook for a minute. Switch off the flame.
11. Tada! crispy and spicy baby potato fry is ready to serve for the family. It goes well with curd rice, sambar rice and lemon rice varieties.
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