Receta Pan Roasted Baby Potatoes
During a casual talk with my cousin cum neighbor Saira, she told me to try this pan
roasted baby potatoes and gave me the recipe for the same.... These potatoes are
a great choiceas a vegetarian appetizer along with other non-veg appetizers for cocktail
- parties..... This is a very basic recipe and you can add any spices according to
- your personal taste, eg. if you
- wish you can add coriander powder or cumin powder or garam masala.... Addition of
- fresh cream gives a unique and rich taste to the potatoes.... This goes well with Indian flatbreads or Pulav too.....
- Pan Roasted Baby Potatoes
- Preparation time ~ 35 mints
- Serves ~ 3 to 4
- Ginger-Garlic paste – 1tsp
- Kashmiri Red Chilly Powder
- – 2 tsp
- Kasoori Methi / Fenugreek
- Leaves – 1 tbsp
- Coriander leaves – ¼ cup,
- chopped
- Lemon Juice – 1 tsp or to
- taste
- Amchoor powder / Dry Mango
- powder – ½ tsp (optional)
Method:
Wash and boil or microwave baby
potatoes till they are three fourth cooked. Drain the potatoes, when cooled
enough, peel and prick them with a fork.
Marinate the potatoes with
ginger-garlic paste, chilly powder, turmeric powder and salt and keep aside for
½ hour.
Heat oil in a non-stick pan and
roast the marinated potatoes on medium heat, stirring in between.
When the potatoes starts light
golden on all sides add cream in two batches and roast until all the cream is
absorbed and the potatoes are golden and crispy all the sides. (Be careful not
to break the potatoes while stirring).
Now add kasoori methi, lemon
juice and roast for 5 more mints and finally add coriander leaves and mix well.
Transfer to a plate sprinkle
amchoor powder and serve with ketchup or mint chutney or coriander chutney.