Wash potatoes nicely and Pressure cook in enough water for 2-3 whistles . Take care not to over cook potatoes.. they should not be mushy. Just cooed yet firm .
Once pressure is released, drain water and allow potatoes to cool. Peel skin. Dice potatoes to required size.
If using baby potatoes , you can retain small sized potatoes as such and just dice the bigger baby potaoes into 2/3 pieces.
Heat a pan and add oil . Once oil is hot , splutter mustard and curry leaves.
Before adding spices, If the oil is too hot, keep the pan away from the flame / keep the flame in low. Add all the spices one by one .. ie hing, haldi, red chilli powder, dhania powder, jeera powder and salt. Give it a quick stir. Note to keep the flame on low, else masala will burn.
Add 1-2 tsp water .. mix.
Now add boiled peeled potatoes. Combine everything nicely such that masala is well coated on potatoes. Fry the potatoes nicely on a low flame for 8-10 minutes such that potatoes get nicely roasted and gets golden brownish spots here and there.
Baby potato fry is now ready to be served .. enjoy with Dal Rice / Rasam Rice / Curd Rice / Roti etc.
As said earlier .. don’t overcook potatoes. After pressure releases, drain potato nicely so that they don’t absorb water n become soggy.
If you want you can add onion also. Little garam masala powder .
Alter spices as per your choice. We like spicy, so have added little extra chilli powder.
Before adding spices, oil should not be fuming hot. Else spices will burn quickly and taste will spoil.