Baby Potato Fry | South Indian Baby Potatoes Recipe

Boiling baby potatoes

1. Rinse and steam baby potatoes, in a steamer or stovetop pressure cooker or Instant Pot.
2. For pressure cooking, in a 2 litre stovetop cooker, cover the potatoes with water and cook for 1 to 2 whistles on medium heat.If the potatoes are very small or small-sized, cook for 1 whistle. If they are slightly larger, cook for 2 whistles.
3. Drain all the water from the potatoes. Set the baby potatoes to become warm at room temperature.
4. When they become warm, peel and set them aside.

Making baby potato fry

1. Heat sesame oil in a pan. Keep the heat to a low and add the mustard seeds. Let the mustard seeds begin to crackle.
2. When the mustard seeds start crackling, add the cumin seeds. Fry till they splutter and change color.
3. Next add the sliced pearl onions or chopped onions, 6 to 7 curry leaves and a pinch of asafoetida (hing).
4. Sauté stirring often till the onions soften and turn translucent.
5. Add the peeled baby potatoes. Stir and mix them very well.
6. Now add the spice powders - turmeric powder, red chili powder, sambar powder.
7. For a spicy taste, add ½ teaspoon red chili powder. If you don’t have sambar powder, then add ¼ teaspoon coriander powder and ¼ teaspoon garam masala powder.
8. Mix the ground spices with the ingredients and baby potatoes, in such a way that they coat the baby potatoes evenly. Add salt and stir to mix again.
9. Sauté for 4 to 5 minutes on a low heat stirring in between. Lastly add chopped coriander leaves. Stir to mix and switch off the heat.
10. Serve these spicy Baby Potato Fry as a side dish with rasam-rice, sambar-rice or dal-rice or khichdi. You can also have it with roti or chapathi.