Updated: / Posted: / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·
Leave a Review Save Recipe Jump to Recipe
This recipe for Baby potato fry yields spicy potatoes prepared with peppercorns and cumin. It is a great side dish for the rice and can also be a zesty appetizer.
Searching for a unique recipe yet simple for your lunch? Try these cute-looking, hot, and spicy baby potato fries. This recipe yields spicier potatoes, so beware before proceeding.
If you are hanging out for spicier food like me, you are good and have perfectly landed here in the right place.
If my eyes had a glimpse of these baby potatoes, I would never leave without grabbing a bagful.
Though the taste and texture are the same, they cost a little extra compared to the bigger verities. But nothing can be comparable when gulping up the little spicier bomb.
Are hot versions not of your choice? No worries; reduce or avoid red chilies from the recipe, and you are all set to go!!
Deseeding the green chilies could also reduce the heat of the recipe. Curry leaves, green chilies, and garlic complement each other and bring out the beautiful aroma.
This baby potato fry is best served with tomato rice,Lemon Rice, and capsicum rice.
How to make Baby potato fry
Boil baby potatoes in 1½ cups of water. Cook on medium to high heat for about 10 minutes or until it gets entirely inside. Once cooked, remove from the water and bring to room temperature.
Peel the skin of the potatoes. Assemble all the ingredients. Grind green chilies, red chilies, garlic, curry leaves, fennel seeds, cumin seeds, and pepper in a mixer to a coarse powder.
In medium flame, heat the pan and add cooking oil. Add baby potatoes and salt. And continue to fry in medium-low heat till the outer skin becomes golden brown.
Now add the ground spice mixer and continue to fry till the spices get cooked and start evolving a beautiful aroma.
Transfer to the serving bowl. Fried rice, sambar rice, and rasam rice are nice pairs. I love to have it as an appetizer, also.
Other appetizer recipes you may like
- Indian cauliflower fry
- Potato cutlet Recipe
- Crispy baked eggplant
- Paneer Tikka in Oven
- Spicy appetizer recipes
Printable recipe card
Baby potato fry
Baby potato fry yields spicy potatoes, prepared with peppercorns and cumin. A great side dish for the rice and can be a spicy appetizer as well.
5 from 8 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Calories: 204kcal
Ingredients
Prepping
- 500 grams baby potatoes
- 11/2 cup water
For grinding
- 3 green chili / serrano pepper
- 3 red chili
- 5 cloves garlic
- 1 sprig curry leaves
- 1 tablespoon fennel seeds
- ½ tablespoon cumin seeds
- ½ tablespoon whole black pepper
The making
- 3 tbsp vegetable oil
- ¾ teaspoon salt or as required
Instructions
The prepping
Boil baby potatoes on 1½ cup of water. Cook on medium to high heat for about 10 min or until it gets cooked completely inside.
Once cooked remove from the water and bring to room temperature.
Peel the skin of the potatoes.
Grinding
To a blender jar, add green chilies, red chilies, garlic, curry leaves, fennel seeds, cumin seeds, and black pepper.
And grind it to a coarse mixture.
The Making
Over medium heat place a pan. Add vegetable oil, baby potato, and salt.
Over medium-low heat, continue to fry till the potato becomes golden brown.
Nutrition
Calories: 204kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Sodium: 567mg | Potassium: 694mg | Fiber: 5g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 78.3mg | Calcium: 79mg | Iron: 5.3mg
Course Side Dish
Cuisine Indian
Author Sujatha Muralidhar
**Disclaimer: The nutritional information provided is an approximate estimate only.
Tips and Variations spicy baby potato fryrecipe:
1. If you wish to minimize the heat in this recipe, deseed the green chilies or avoid red chilies.
Do not miss the latest recipes. Follow us on Facebook, Pinterest, Instagram
More Spicy appetizer recipes
- Creamy jalapeno corn
- Cajun deviled eggs
- Spicy roasted vegetables
- Mango with chili powder
Reader Interactions
Comments
Priya Suresh
So tempting fry, just enough for me to finish my lunch happily with a bowl of rasam rice.
Reply
Vicky
I love this new way to prepare potatoes. The kids get bored with the same old roasted potatoes I usually make. The cumin really adds a great flavor to these!
Reply
rebecca
wow these potatoes are cooked perfectly and PACKED with flavor! They're so tasty and easy. thanks!
Reply
Farwin
Oh my! These potatoes were great with plain rice and curry. Will be making them again.
Reply
Kathleen
Oh, my goodness. Hot and spicy baby potatoes sound marvelous.
Reply
TAYLER ROSS
I made these potatoes with dinner last night and they were delicious! The perfect amount of spice!
Reply
Charah
Potato has always been the best food for me, thanks for sharing this recipe
Reply
Kushigalu
Love potatoes in any form. This potato fry looks fantastic. Thanks for the recipe.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
