Spicy Baby Potato Fry

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The other day, I had bought some potatoes thinking of making something to go with Grilled chicken. Just when I was about to start the marination of chicken, D came and asked what I was preparing. On hearing my plan, he requested for Tandoori chicken. Though the initial plans were to make something continental, had to shift the menu plan to Indian. The first thought that came to mind was to make Spicy Baby Potato Fry.
Whenever I prepare baby potatoes, I wash them well, scrubbing off all dirt and cook in a pressure cooker with salt. The skin is peeled off once the potatoes are cooled. Another thing I do is, to poke the relatively big potatoes with a fork. The potatoes will be more flavourful. (I forgot to mention this step in the video) This dish goes well with Rice or Roti .

Recipe Video

Spicy Baby Potato Fry

Spicy baby Potato Fry is an easy-to-make side dish, that goes well with Rice or Roti.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings


  • 500 gms Baby potatoes
  • as required Water
  • 1 teaspoon Salt
  • 1-1/2 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1/8th teaspoon Asafoetida
  • 1 teaspoon Ginger-Garlic paste
  • 2-1/2 teaspoons Coriander powder
  • 2 teaspoons Chilli powder
  • 2 teaspoons Cumin powder
  • 3/4 teaspoon Turmeric powder
  • 2 teaspoons Dry Mango powder (Amchoor)
  • to taste Salt
  • 1 tablespoon Chopped Coriander leaves


  • Scrub the dirt off the potatoes and rinse well.
  • Place the potatoes in a pressure cooker. Add enough water to cover the potatoes.
  • Add salt.
  • Pressure cook the potatoes on high heat. Switch off after 2-3 whistles.
  • Let cool.
  • Peel the potatoes and keep aside.
  • Heat a pan.
  • Pour oil.
  • Add cumin seeds followed by asafoetida.
  • Stir for a few seconds.
  • Add the ginger-garlic paste and cook till raw smell goes.
  • Add the spice powders, one after the other.
  • Mix well and fry for a minute.
  • Add the peeled potatoes and mix well. Poke the bigger potatoes with fork. (Optional)
  • Once the potatoes are well coated, cover with lid and cook on low heat for 5 minutes.
  • Switch off heat.
  • Add salt as required and mix well.
  • Sprinkle the chopped coriander leaves.
  • Serve hot.

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