Baby Potato Fry is a quick and flavorful potato roast or stir-fry prepared with special South Indian spice blend. It is so easy that it can be done under 20 minutes and make an excellent accompaniment for sambar, rasam or curd rice. Any fry item will generally attract kids and this especially will catch their eyes as these mini potatoes look super cute and will make them try immediately. Adjust the spice level a bit if your are making it for your kids, they make great side for any lunch box rice item or with roti. Baby potatoes are quite rare to find here in our place and once in a while I get to see these at local groceries or farmers market and make use of them. Sid loves potato in any form and these were a treat for him and enjoyed quite a bit with curd rice.
Baby Potato Fry / Baby Potato Roast / Mini Potato Fry / Urulaikizhangu Roast Recipe / Aloo Fry / Aloo Roast recipe / Stepwise Baby Potato fry recipe / How to make Baby Potato Fry? / Baby Potato curry / Baby potato Stir-Fry recipe / Urulai Varuval recipe
|Baby Potato||15 (pls read notes)|
|Mustard seeds||3/4 Teaspoon|
|Cumin Seeds||1/2 Teaspoon|
|Split black gram||1/2 teaspoon|
|Turmeric powder||1/4 Teaspoon|
|Red Chili Powder||1 Teaspoon|
|Coriander Powder||2 Teaspoon|
|Black Pepper Powder||1/2 Teaspoon (freshly ground)|
|Cumin Powder||1/4 Teaspoon|
|Asafoetida Powder||1/4 Teaspoon|
|Salt||1 Teaspoon or to taste|
|Coriander leaves||1 Teaspoon (finely chopped)|
|Curry leaves||5 leaves (finely chopped)|
Wash the potatoes, thoroughly rub the dirt and pressure cook with the skin on for upto 2 whistles. Peel the skin – which is one tedious part in this preparation. But if that’s done, then it only takes few minutes to put together this dish. Keep the peeled potatoes ready.
I usually pressure cook the previous day when i find time, peel and refrigerate. In a kadai heat oil and splutter mustard seeds, split black gram, cumin seeds and curry leaves. Add the cooked potatoes along with the asafoetida powder and toss in the oil for few minutes.
Now add all the spice powder (turmeric powder, chili powder, coriander powder, cumin powder, black pepper powder) and salt. Keep sauteing it over medium high flame until the masala coats well. Fry until the masala thicken and turns slightly brown. Garnish with coriander and curry leaves. Switch off. Serve hot with sambar sadam, rasam sadam or cur rice. It taste so divine… with curd rice, do try!
Baby potatoes which you typically find in India are very small in size compared to what we get here. So I’ve used 15 potaotes for this recipe as mine were little big and you may use about 30 if you find the small ones about (1 inch size).
Yields about 2 cups cooked potato which can feed 3-4 adults.
Freshly ground cumin, black pepper and coriander does make a difference in taste. So try grinding fresh and add it to the dish. I’ve used pre-ground powders, freshly ground adds a ton of flavor.
Adding garam masala gives an uplift to the recipe but not necessary.