Baby Potato Fry Recipe is very fast and easy snack recipe made with small baby potatoes. It’s a classic North Indian style stir-fried potatoes, cooked in few mild spices and can be served as a side dish with Indian flat bread.
I gave a little twist of some flavors to my fried baby potatoes and now they are extremely delicious to serve as my evening snack dish.
How to make Baby Potato Fry Recipe :
Baby Potatoes Fry is the simplest form of Easy making Snack Dishes, made with small / Baby Potatoes. Here Stir-fried potatoes are flavored with Cumin Seeds.
Ingredients
- 200 gm baby potatoes
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- Few springs curry leaves (curry patta)
- 1 slit green chilli
- 1/2 tsp red chilli power
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 tsp fresh lemon juice
- Fresh coriander leaves, finely chopped
- Oil for shallow frying
- Salt to taste
Instructions
- Pressure cook the baby potatoes for 2-3 whistles.
- Make sure, after cooking, baby potatoes must be soft and not mushy. Also they should retain their shape.
- Peel the skin of baby potatoes and keep aside.
- In a small bowl, combine 2 tbsp of oil, red chilli powder, turmeric powder, coriander powder, garam masala powder, lemon juice and salt to taste.
- Mix very well and dip the potatoes in a prepared spice mix.
- Potatoes must be coated very well in the mixture.
- Let it sit for 10-15 minutes, till they absorb all the flavors.
- Heat good amount of oil in a frying pan.
- Drop few potatoes at a time in hot oil and cook on a medium high flame, till they are nicely browned.
- Drain on oil absorbent paper napkin and repeat the same procedure for making rest of potatoes.
- Now heat 1/2 tsp of oil in a saucepan.
- Add cumin seeds, mustard seeds, curry leaves and slit green chilli.
- Saute for a few seconds and pour over fried baby potatoes.
- Garnish with chopped coriander and serve yummy.
Notes
This mouth-melting baby potatoes snack dish is best to serve with mint and mango chutney. Sometimes I serve them at lunch time with masoor dal and vegetable rice. You can even do half of the preparation well in advance and quickly toss with spices just before serving.
