Baby Potato Roast- Vegan & GF

There will hardly be anyone who doesn't like potatoes.  Potatoes have something in them that attracts everyone right from children to adults. 

  A simple home style delicious baby potatoes stir fry sauteed on slow flame with basic spices . The baby potatoes are pressure cooked first and then further sauteed with basic spices until they turn crisp.

Today's recipe is a common feature in my kitchen and as always these every day recipes never made it to the blog, so I decided to share this today .  If you are a beginner in cooking or a bachelor who wants to have home food , this is a very simple and hassle free recipe . You just need red chilli powder, turmeric , salt and oil . No fancy spices or masalas are used. 

This baby potato roast is a perfect accompaniment with dal fry , gujarati kadhi ,simple tomato rasam or the ever green curd rice.  This afternoon we relished this with kadhi and roasted papads .

Preparation time - 30 mins

Cooking Time - 15 mins

Complexity - simple

Serves - 3 to 4

Ingredients 

500gms baby potatoes 
2 tsp red chilli powder 
1/2 tsp turmeric powder 
1 tbsp oil
Salt as needed
Pinch of asafoetida (skip for GF)
1/2 tsp mustard seeds

Method 

• Wash and clean the baby potatoes under running water till all the mud is washed off .
• In a pressure cooker , take sufficient water such that all the potatoes are immersed well and pressure cook on high flame for 2 whistles.  Let the pressure release normally.
• Drain the water from the potatoes and run it under cold water . This will stop the potatoes from getting cooked further due to the heat. We need well cooked but firm potatoes not mushy ones .
• Slowly peel the skin and cut them into half and keep aside . You can use them as whole potatoes, but when cut into half the marinade will get absorbed nicely into the potatoes. 

• In a wide mixing bowl , add the chilli powder , turmeric,salt and asafoetida and make a thick paste by adding water.  To this add the cut baby potatoes and coat it well with the masala paste.  Use your hands to coat the masala . Using and fork or spoon can break the potatoes.  Do it very gently.  Keep these coated potatoes in the fridge for 10 to 15 mins .
• Heat oil in a kadai or non stick pan and temper the mustard seeds , add the marinated potatoes and toss them gently and cook on low flame till they turn crispy . Keep tossing occasionally to prevent burning of potatoes.  
• Serve hot with rice and dhall or whatever is your preference. 

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