Masala Baby Potato Fry

Indian-style Masala Baby Potato Fry is comfort food with a spicy twist — small potatoes cooked in Indian spices. Pairs very well with dal rice, curd rice and khichdi

Course Vegetarian

Cuisine Indian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 109kcal

Author Chhavi

Ingredients

500 grams Baby Potatoes
2 tablespoon Oil peanut, sesame, coconut or avocado oil
1 teaspoon Ground Cumin
1.5 tablespoon Ground Coriander Powder
1 teaspoon Chilli powder Kashmiri chili
1 teaspoon Turmeric
Salt to Taste

Instructions

Boil potatoes

Boil a pot of water with 1 teaspoon of salt. The water should taste like sea water.
Wash the potatoes. Slice into halCut the bigger potatoes into bite size peices.
Cook the potatoes in boiling water till you can glide in a knife into them.
Drain the water, remove the skin.

Roast Potatoes

To the cooked potatoes, add all the dry spices- salt, turmeric, cumin , ground coriander seeds and chili powder. Toss to coat evenly.
Heat a non stick pan on medium low heat. Add the oil.
Add the poattoes along with the spices.
Use a turner to move the poattoes around every few seconds. Try and scoop under the potates so they do not break.
Cook for 8-10 minutes like this till the spices are sticking to the potatoes and have tuened dark brown.
Garnish with Coriander leaves and serve.

Notes

Reasonings & Notes

Boiling potatoes - You can cook them in the pressure cooker, but I prefer to have control over how mushy they are. That is why I prefer to cut the potatoes and then boil them in an open pan. That way I cut down on cooking time and have full control over it.

Cutting the potatoes - You can keep the potatoes whole, especially if they are really small. The potatoes I have used in the photos are slightly bigger and that is why I have sliced them.

Potato Skin - This way, the spices stick to the potatoes better. Though if I am in a hurry, I skip this step.

Heavy-bottomed non-stick pan- You need something that will not make the potatoes stick and disperse heat evenly. I like using my cast iron pans, carbon steel pan, and the anodized pan for this.

Nutrition