Baby potato fry recipe – Baby potatoes are kids’ favorite at home, so this baby potato fry makes its appearance often for dinner or lunch. These mildly spiced and flavorful aloo can be served as a side to plain rice and rasam and even go well in the kids’ lunch box as a side to jeera rice, mint rice etc. There is no rocket science to make these yummy, just experiment with flavors that is loved by your family or kids.
I generally use spices and herbs that I have in my pantry and like to experiment with different spice powders as well. You can use your choice of spices / masala powders and herbs like punjabi garam masala, kasuri methi, chat masala, pav bhaji masala or even sambar powder.
Some variety of potatoes do not get cooked up well especially those that come to the market from cold storage. I suggest boiling them al dente before roasting. Rice flour is an optional ingredient that is used to give a light crust to the potatoes. Since the crust remains only for some time, it is good to use only if serving them right away after preparing.
Find complete baby potato fry recipe below
- 10 to 12 baby potatoes
- ½ cup of finely chopped onions
- 1 ½ tsp rice flour (optional)
- ½ tsp garam masala or sambar powder carom seeds crushed
- ¼ tsp kasuri methi or any dried or fresh herbs or curry leaves
- ¼ to ½ tsp red chili powder or paprika
- ⅛ tsp turmeric
- Salt to taste
- Pinch of pepper powder
- ½ tsp cumin / jeera
- 1 ½ tbsp. oil or butter
- Boil potatoes till al dente. Do overcook them since they turn mushy while roasting. Peel the skin if desired. Sprinkle rice flour and salt. keep aside till the onions are done.
- Heat a pan with oil/ butter. Add cumin and allow them to splutter.
- Add onions and fry till transparent.
- Add all the spice powders and herbs saute until aromatic
- Add potatoes. Fry until golden.
- Serve hot or warm as a side to rice or any variety rice.