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

Cooking time ~ 30 mints

Serves ~ 3 to 4

Ingredients:

Baby Potatoes – 15-20

Salt – to taste

Ginger-Garlic paste – 1tsp

Kashmiri Red Chilly Powder – 2 tsp

Turmeric powder – ¼ tsp

Fresh Cream – ½ cup

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)

Oil – 1 to 2 tbsp

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.

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