Potatoes… hmmm! Who can say no to them?! Potatoes are my absolute favorite in this whole wide world. Growing up, the sister and I used to have potatoes in one form or the other every single day. Yes, you read it right. Every.Single.Day. My amma never used to force food down our throats and was always happy to cook whatever we liked. So potatoes it was, all through our childhood. I cant say, it is same today as well. What with growing up to be adults and all the nonsense that comes with it. Sigh. But whenever I do make potatoes, I am taken aback to those wonderful childhood memories.
I have not written much about my grandpa on this blog, but he is in my thoughts every single day. He was a proud farmer, working really hard throughout the day and guess what made his life happy? Potatoes. May be it is him, partly a reason for our love for potatoes. In spite of eating potatoes for every single meal, he suffered from no ailments. No blood pressure, no cholesterol, no diabetes, no obesity – nothing. Makes me think potatoes are not that bad, but then, I should not forget the fact that he was a hardworking farmer!
There are a number of ways I make my potatoes – from a simple fry to a curry, potato works in any form. Today’s recipe is a roast – a favorite with my little sister and my husband. There cannot be a simpler recipe than this – the only reason I am writing this recipe is for all the memories that I carry. I want to come back to this post and think of the happier times.
To make Baby Potato Roast | Stove Top Roast Baby Potatoes
What I used –
- Baby Potatoes, 10-15
- Oil, 1.5 tbsp.
- Salt, as required
- Red Chilli Powder, ½ – ¾ tsp
How I made –
1. In a pressure cooker, cook thoroughly washed baby potatoes in some water for 1 or 2 whistles. Once the pressure drops, open the lid of the pressure cooker and run the potatoes through cold water. Remove the peel off and set aside.
2. In a nonstick pan, heat oil. Add peeled baby potatoes. Cook n low or medium flame until they are golden browned in all places.
3. Keep tossing them over so that they are roasted equally. On low flame, add salt and red chilli powder. Toss the potatoes again until the chilli powder and salt are coated well. Remove from heat.
4. Serve hot as a side with rice! Goes very well with Sambar or Rasam or with plain rice and ghee 🙂
- If baby potatoes are not available, regular potatoes can be used. Chop them up into 4 quarters.
- Adjust spices as per needed.
- Since I use nonstick pan, 1 to 1.5tbsp of oil is more than enough. While using iron cast pans, more oil might be needed.
- Toss the potatoes regularly to ensure even roasting.