This potato fry is one of our family favorites. The kids love this dish totally and I make it a least twice a month. This is one of the easiest dishes that you can imagine making with potatoes not to mention that it is finger licking delicious. It only needs some sitting time in the fridge after marinating which I usually do the previous night itself letting it rest in the fridge overnight so that it is easier to cook the next morning to pack for lunch.
Spicy Baby Potato Fry / Roast
- Baby Potatoes – 1/2 kgs
- Oil – 5 tbsp
- Coriander leaves – for garnish (optional)
For the Marinade
- Fresh Curd / Yogurt – 1/2 cup
- Ginger garlic paste – 1 tbsp
- Red Chilli powder – 2 tsp
- Black pepper powder – 1 tsp
- Garam masala powder – 1 tsp
- Lemon juice – 1 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Kashmiri chilli powder – 1/2 tsp (optional)
- Kasuri methi – 1/4 tsp (optional)
Boil the potatoes and peel the skin. In a bowl add all the ingredients mentioned under the marinade list and whisk well. Add the potatoes and mix well. Refrigerate and let it rest for 3 hours.
Heat a flat bottomed pan with oil. Add the marinated potatoes along with the curd mixture and cook over high flame for 2-3 min till the marinade thickens and the oil starts to float on top.
Simmer the flame completely and let it roast for 15-20 mins. Turn gently with a spatula in between taking care not to break the potatoes. By this time the marinade would have dried up and coated the baby potatoes completely.
Garnish with finely chopped coriander leaves or kasuri methi (dried fenugreek leaves). Serve hot with rice.
- Cut the baby potatoes into bite sized pieces if they happen to be big.
- Make sure that the curd/yogurt is not sour else it will spoil the taste.
- If you do not have Kashimiri chilli powder then add a pinch of food color which is also optional.
- You can also skip adding lemon juice while marinating and instead add tomato sauce while cooking.