Baby Potato Fry Recipe with stepwise photos. This marinated baby potato fry is one of the easiest dishes that you can imagine making with potatoes. It is not only simple but spicy, hot and finger-licking delicious.
Once the potatoes are cooked and the marinade is ready, all it needs is some hours of sitting in the refrigerator.
The cooking time is minimal, as all you need to do is supervise them as they simmer while going about your other work in the kitchen.
I usually prepare the marinating part the previous night itself, letting it rest in the fridge overnight so that it is easier to cook the next morning and pack for lunch.
Table of Contents:
Baby Potatoes: These are the star ingredient in the dish. You need to pick the potatoes that are of the same size so that they can get cooked evenly. If they come in a pack, and you find some are a bit bigger, cut them into 2 o4 4 making sure all are of equal size.
Curd: This forms the base of the marinade. The curd you use should be fresh and not sour, as it will ruin the taste of the final dish.
Spice powders: Red chilli, black pepper, garam masala, turmeric and kashmiri red chilli. If you do not have kashmiri red chilli, you can also use a pinch of red or orange food colour, or you can totally forego it as well.
Other ingredients: ginger garlic paste, lemon juice, salt to taste and oil to cook.
How to make baby potato fry
Pressure cook baby potatoes for 2 whistles.
Peel the skin off the potatoes. If few of them are large, then cut them into equal halves.
Take curd in a bowl and whip till smooth.
Once again, whisk till combined and smooth.
Now tip in the baby potatoes and mix well. Set in the refrigerator for 3 hours.
Heat oil in a flat-bottomed iron or cast iron pan.
Add the baby potatoes along with the marinade into the pan.
Mix well and cook over high flame.
Let the marinade get cooked well, drying up with the masalas coating up the potatoes.
Once fully dry, garnish with crushed kasuri methi and toss well.
Serve this baby potato fry hot with rice or poori.
If the potatoes are a bit big, then cut them into even bite-sized pieces.
The yoghurt or curd that you are using for the marinade should not be sour, otherwise, it will spoil the taste.
Curd should be thick and creamy. If it is thin or watery, then place it in a cheesecloth-lined colander to filter out the water and then use the hung curd for the marinade.
I have used kashmiri red chilli powder as it will give a rich red colour to the fry. Alternately, you can use a pinch or 2 of red food colour, which is optional.
You can also skip adding lemon juice while marinating and instead add tomato sauce while cooking.
This recipe is
- Nut Free
The marinated potatoes can be stored in the fridge for 3 to 4 days. If you are not going to cook on the same day, then avoid adding lemon juice to the marinade, as it will make the marinade very sour and taste bitter after cooking.
Yes, you can bake the marinated baby potatoes in the Air Fryer or in the oven for 20 to 30 mins at 200 C.
The time it takes to bake will depend on the size of the potatoes. Start to check from the 20th min to prevent them from getting burned.
You can also grill the potatoes in the oven, thereby reducing the quantity of oil used.
If you do not have baby potatoes, then you can use regular potatoes, arbi and yam. You can also use paneer or tofu. Whichever ingredient you are using, make sure to cut them to match the same size to ensure even cooking.
You don't have to cook paneer or tofu beforehand and add them as such to the marinade.
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Baby Potato Fry Recipe
- ½ kg Baby Potatoes
- ¼ cup Oil
- ¼ teaspoon Kasuri methi or dried fenugreek leaves
- Wash & scrub the baby potatoes. Place them in a pressure cooker along with 1 ½ cups water and pressure cook for 2 whistles and switch off the stove.
- After the pressure is released, open the lid, drain and discard the water. Peel the skin off the potatoes. If any potatoes happen to be large, cut them into halves or quarter them.
Making the marinade
- Take curd in a mixing bowl and whisk well until creamy. Now add all the ingredients for the marinade - ginger garlic paste, lemon juice, spice powders - red chilli, turmeric, garam masala, black pepper & kashmiri red chilli.
- Once again, whisk everything together and add the peeled baby potatoes and mix well till combined and all the potatoes are coated with the marinade.
- Cover the bowl tightly and place it in the refrigerator for 3 to 4 hours.
Making baby potato fry
- Heat a flat-bottomed pan (preferably iron or cast iron) with oil. Add the potatoes along with the marinade mixture.
- Cook over high flame for 2 to 3 mins till the marinade thickens and the oil begins to separate and float on top.
- Simmer the flame & let it cook for 15 to 20 mins. Turn the potatoes occasionally using a spatula. Be gentle, taking care not to break the potatoes.
- The marinade would have dried up, and it also would have coated the baby potatoes completely.
- Sprinkle crushed kasuri methi and toss well to mix and switch off the stove.
- Serve this spicy & hot baby potato fry with rice or poori.
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