Monday, June 8, 2015

Baby Potato Roast

I'm sure I've said this before but baby potatoes are the cutest :) Potato fry or roast is an eternal favorite but when made with baby potatoes it is extra special. Peeling them can be a bit laborious but it's worth it to bite into tender, spiced potatoes with a crisp crunchy coating... The kids love this too and using sambar powder instead of chilli powder lends flavor without it being too spicy for them.

My MIL gave me this tip to add some bread crumbs and it lends a lovely crunch to this dish.


Baby Potatoes - about 35
Sambar powder - 1 to 1.5 tsp (I use Shakthi brand - you could use chilli powder for a spicier version)
Turmeric - 1/4 tsp
Salt - to taste
Bread crumbs - about 2 tbsp (optional)
Oil - 1 tbsp

1) Pressure cook baby potatoes with some salt - I followed the same method I use for sepakizhangu, allow to cool a bit and peel.

2) Heat oil in a wide pan on medium  preferably non-stick/ceramic, add turmeric, salt and sambar powder to the oil, stir for a few seconds (ensuring they don't burn) before adding the potatoes.

3)Toss on medium flame until well coated with spices and cover and keep for about 10 minutes or so.. stirring every once in a while. This will allow the salt and spices to penetrate the potatoes.

4) Remove cover and allow to toss until it crisps up on the outside.  Add bread crumbs if using.. it lends a crunchy exterior to the potatoes.

NOTE: The key is to not increase the flame or rush the process but continue roasting on a medium flame until done.

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