Baby Potato Roast

Who doesn't love potatoes be it Russet, Yukon or small varieties. This is an effortless and scrumptious recipe using minimal ingredients and the star is the 'BABY POTATO. I prefer simple recipes that doesn't require strenuous effort in preparing, cutting and cooking the dishes. Well, sometimes, the authentic recipes need more exquisite details, ingredients and care. But when you are in a hurry, recipes like this can be a time saver, and if you aren't a picky eater than you eat it with rice, chapati or even bread. You can halve the potatoes when taken with rice or mash them nicely if you want to spread on a slice of  toasted bread. This recipe is just an idea for you improvise and make the best use of potatoes. 

Baby Potato Roast

INGREDIENTS :

Baby potatoes -16

Medium sized red onion  -1

Garlic cloves  -3

Ginger   - 1 inch

Green chilies  - 1 to 2

Chili powder  - 2 tsp

Turmeric powder - 1/2 tsp

Lime juice   - 1 tbsp to 2 tbsp

Chopped coriander leaves   - 4 tbsp

Salt             

To Temper :

Fennel seeds         - 1 tsp

Urad dal                - 1/2 tsp       

Vegetable oil          - 3 tbsp

METHOD :

1. Wash the potatoes to remove any dirt and boil them in a water added with salt and turmeric powder. 

2. After cooking the potatoes, drained them in a colander and peel off the skin. Keep it aside.

3. Heat up a pan and add 3 tablespoons of oil. When it is hot, add items under 'TO TEMPER'. By now, if you are familiar with my blog and cooking style, I prefer the urad dal and fennel to change color into slightly golden brown. 

4. Then, immediately, add finely chopped onion, chopped green chili and crushed ginger-garlic. Sauté the onion until translucent and the ginger-garlic until there is no raw smell.

5. Now, add boiled and peeled potatoes, along with chili powder, a lavish sprinkle of chopped coriander or cilantro leaves and salt (I prefer to be generous with cilantro as it gives the nice earthy perfumery smell). Fry them until you start seeing the oil oozing around the potatoes. You will need 10 minutes to fry this into a dry roast. We don't have to add any water, but just keep an eye on it as you don't want it to burn. So keep stirring from time to time. 

6. Lastly, after switching off the flame. You have to add 1 tablespoon of lime juice. If you like extra spicy and tangy, just go a head and increase the green chilies and lime juice. I would say, you have to taste in order to adjust the spice level accordingly. 

7. Serve this dish with piping hot rice, as a sandwich spread or side dish for chapati. 

Thank you

Abby