My 129th recipe, “Baby Potato Fry”, a delicious and cute looking snack / side. Potatoes are one of my favorite vegetables. However when I say potatoes it is just the regular variety which I cook the most. Mostly it would be my simple potato fry for lunch.
However, at times, when I decide to go fancy, I would always turn my attention to these cute little baby potatoes. They are so small and adorable that I don’t like to chop them up. I love to cook them whole. I don’t like to go simple with them as well. They would always get a royal treatment from me.
I make a lovely marinade using yogurt and other aromatic Indian spices and massage it all over the potatoes. And when I kind of shallow fry them, they turn into something from my dreams. The perfect potatoes anyone could dream off.
A crispy and delicious outside with a moist and soft inside. Mouthwatering good 😉 This baby potato fry can be had just as an evening snack or you can serve it up as an appetizer or even better when had as a side with rasam / curd rice. Life can’t get better than this 🙂
Baby Potato Fry
Baby potato fry | Chinna urulai Varuval is a simple yet delicious Indian style roast using a marinade made from yogurt and other aromatic Indian spices.
- Baby potatoes - 22
- Besan flour - 3 tsp
- Turmeric - 1/4 tsp
- Asafoetida - 1/4 tsp
- Red chilli powder - 3/4 tsp
- Black pepper powder - 3/4 tsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Garam masala - 1 tsp
- Curd | Yogurt - 1 Tbsp (* Vegans can substitute with 1/2 Tbsp Lime juice)
- Salt - 1/2 tsp (Adjust as per taste)
- Garlic - 6 cloves (Crushed)
- Water - as needed (I used 1 Tbsp)
- Oil - 2 Tbsp
- Jeera - 1/2 tsp
- Curry leaves - 1 Sprig
- First wash and cook the baby potatoes until fully done. Use any method like boiling water in a pot, pressure cooking or microwave. But do not over cook the potatoes. Cool them down, peel the skin and keep aside.
- Then take all the other ingredients mentioned (except To temper) in the mixing bowl and mix well into a paste. If you feel the paste is too thick, add required water to thin it down. I used about 1 Tbsp of water.
- Now add the peeled potatoes to the marinade and mix well to make sure that the paste gets coated evenly over the potatoes. Leave it to marinate for about 10 minutes.
- Now heat a pan with oil and add the jeera and curry leaves. Once the jeera starts changing color, add in the potatoes along with the marinade. Fry in medium-high flame until the potatoes turn nicely golden brown.
- Transfer to serving plate and enjoy hot as an appetizer or side.
- Make sure to cook the potatoes right. If they are overcooked they will mash out while frying and will not retain their shape. If in doubt, it is better to undercook the potato for this recipe, rather than overcooking.
- If using crushed garlic like I did, you have to discard it at the end. It would be burnt by the time the potatoes are roasted, but they would have infused their flavor nicely into the potatoes. You can also use ginger garlic paste instead for a more traditional flavor.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.