Pan Roasted Baby Potatoes
Indian style pan roasted baby potatoes. A delicious appetiser made by pan roasting baby potatoes with aromatic fresh fenugreek leaves.
Print
Pin
Servings: 4 serving
Ingredients
- 500 g baby potatoes , scrubbed
- 1 tablespoon olive oil
- 1 teaspoon pepper fresh crushed
- ½ teaspoon red chilli flakes
- 1 lemon , zest
- 1 cup fenugreek leaves
- 1 teaspoon seas salt
Instructions
- Scrub and peel baby potatoes and cut them in halves and keep them aside.
- Chop fenugreek leaves and heat olive oil in a skillet.
- Tip in these baby potatoes in the warm oil followed by fenugreek leaves and
- add sea salt immediately. Salting them at this stage helps to make them
- crisper as well as cooking of fenugreek (methi) leaves.
- Cover the skillet with a lid for 10 minutes and reduce the heat to slowest
for 10minutes.
- After 10 minutes uncover them and let them cook for another 15 minutes while stirring and changing the sides so that they are crisp all around.
- Finish with sprinkling of lemon zest and sprinkle of chilli flakes and serve hot immediately with as a side.
- Easy Substitutions
- If you do not have fenugreek leaves you can use any other herb like rosemary or oregano in much smaller quantities like one tablespoon or may be little more and Baby potatoes can be replaced with quartered normal sized potatoes.
- Freezer Ready
Notes
Yes these are extremly freezer friendly, cook them till step 2 and store in air tight container or ziplock bag after they are cold enough and put them in oven at bake settings for just 10 minutes. This works great as an appetizer when you have unexpected guests over for drinks. Yes tried and tested crowd pleaser.