1. 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 .
  2. 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.
  3. Heat a pan and add oil . Once oil is hot , splutter mustard and curry leaves.
  4. 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.
  5. Add 1-2 tsp water .. mix.
  6. 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.
  7. Baby potato fry is now ready to be served .. enjoy with Dal Rice / Rasam Rice / Curd Rice / Roti etc.
Recipe Notes
  • 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.

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