Small or Baby Potato Roast is a side dish that I often make at home to Rice with Sambar or Rasam. This roast is easy to make, yummy and crispy. This is my son’s favorite and he loves to have them as a snack.
The only time consuming activity in making the roast is peeling the potatoes. Once that is done, the roast can be made in a jiffy. This roast makes a delicious side dish to Curd Rice and even soft Phulkas.
Baby Potatoes – 300 gms (around 35-40)
Red chilli powder – 1 ¼ tsp
Coriander powder – ¾ tsp
Turmeric powder – ½ tsp
Salt to taste
Oil – 4 tsps
Water as needed
Prep time – 20 mins
Cook time – 15 mins
Total time – 35 mins
- Rinse the potatoes well to get rid of the dirt. Cook the potatoes in sufficient water until tender. Do not overcook. It should be soft but not mushy. I pressure cooked them for 7 mins by lowering the flame after one whistle. You can cook it in an open pan too.
- Peel the potatoes. If you feel few potatoes are bigger in size, for uniformity, you can cut those into halves.
- Heat oil in a pan, add to it peeled potatoes, spice powders and salt to taste. Toss everything well.
- Roast the potatoes on a low-medium flame until it is fried well. If you feel it is getting burnt or sticking to the pan, add one or two tsps of oil.
Serve with Sambar Rice or Rasam Rice. Also, goes well with Chapathis or Phulkas or Pooris.
- Do not overcook the potatoes. If the potatoes turn mushy, the roast may not taste good.
- While pressure cooking the potatoes, adjust the timing and number of whistles as per the quantity of small potatoes.
- Spice powders used above results in mildly spiced roast. You can adjust the spice levels to suit your taste preferences.