Tiny Roasted Potatoes

20 Sep

Tiny Roasted Potatoes.

Peewee potatoes are washed and roasted in oil using a heavy bottomed vessel. They are then finished with garlic, fresh fenugreek leaves and spice powders. Serve tiny roasted potatoes with steamed rice. Click to learn about Fingerling Potatoes .
Makes: around 4 Servings of Tiny Roasted Potatoes.


Pee Wee Mix Potatoes 1 Pkt
Fresh Fenugreek Leaves 1 Cup Packed
Coriander Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Garlic 3 Cloves
Fresh lemon Zest 1 big Pinch
Salt to Taste
Oil 1 1/2 Tbsps

Method of preparation:

Wash the fingerling potatoes and pat them dry.
Separate fenugreek leaves and thoroughly wash them.
Peel and slice the garlic cloves.

Heat oil in a dutch oven or a heavy bottomed vessel on medium heat.
Add fingerling potatoes and cook covered for around 8 minutes or until potatoes are soft when pierced.
Make sure to shake the pot occasionally to avoid potatoes sticking to bottom of the pan.
Uncover stir in garlic and fenugreek leaves.
Fry for around 2 minutes until fenugreek leaves wilt and garlic changes color a bit.
Remove the pot from heat, stir in coriander powder, red chili powder, lemon zest and salt.
Serve tiny roasted potatoes with steamed rice.
Notes: Make sure potatoes are cooked right.

Suggestions: Adjust spice with red chili powder or add sliced green chiles along with garlic cloves.
Variations: You can also use coriander leaves or mint leaves in place of fenugreek leaves if you desire.
Other Names: Tiny Roasted Potatoes.

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