Crispy potato is close to my heart and holds some very dear memories which goes back to my childhood. Buying vegetables from the vendor was the only options those days and frozen vegetable were unknown & unheard off.
Potatoes and onions were always available at home and if there were no fresh vegetables available then Mom would prepare these potatoes .
These baby potatoes are quick and easy to make and are always welcomed by my kids . These taste even better than big potatoes . You can even serve them as starters / appetizers .
Let’s start making them .
For the crispy potatoes you will need :
Baby potatoes 500 grms or 3 large potatoes .
Oil – 2 tbsp
Hing / Asafoetida 1/4 tsp ( optional )
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/2 tbsp
Cumin powder – 1/4 tsp
Red chili flakes 2 tsp
Fennel seed powder – 1/4 tsp (saunf) optional
Salt 2 taste
Coriander leaves – 1 tbsp,finely chopped
To make the Potatoes you will have to :
Boil , Cool and peel the potatoes. ( If using the large potatoes then cube them )
In a small bowl, add salt, turmeric powder, chili flakes , coriander powder, cumin powder and saunf powder. Keep aside the spice powder mix..
Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add asofoetida and the spice powder mix and stir so that they mix in the oil, just a few seconds. Do not burn the spices . Now add the potatoes .
Cook on a low flame until the potatoes form a crisp exterior, approx 8-10 mts. Stir once in a while.
Garnish with fresh coriander / Cilantro leaves.
I sometimes add dried fenugreek leaves too and amchur / dry mango powder . You can even add garlic cloves .