Baby potato fry | Potato roast
Baby Potato Fry | Baby Potato Roast | Spicy Podi Potato Fry | Crispy South Indian Style
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Baby Potato Fry (Baby Potato Roast) is a crispy, flavorful South Indian side dish made with pressure‑cooked baby potatoes and a freshly roasted podi. The homemade spice mix — with coriander seeds, chana dal, fennel, sesame, peanuts, garlic, and Kashmiri chilli powder — gives the potatoes a deep, aromatic flavor and a perfect roasted finish.
This recipe is ideal for weekday lunches, festive meals, or as a comforting side for rasam rice, sambar rice, curd rice, or even chapati. The potatoes turn golden and crisp on the outside while staying soft inside, and the podi clings beautifully to every piece. If you love classic South Indian roasts, this baby potato fry will become a staple in your kitchen.
What makes baby potato fry different from regular potato fry?
Baby potatoes have a naturally creamy texture and hold shape better, making the roast crisp outside and soft inside.
Why pressure cook the potatoes first?
It ensures even cooking and prevents the potatoes from breaking while roasting.
Can I skip peeling the potatoes?
Yes — you can roast with skin on. Just scrub well before cooking.
Why rinse potatoes in cold water after pressure cooking?
It stops further cooking and prevents them from turning mushy.
Can I use store‑bought podi?
You can, but the freshly roasted homemade podi gives unmatched flavor.
Is this recipe spicy?
Moderately spicy. Adjust Kashmiri chilli powder to taste.
Can I air‑fry the potatoes?
Yes — air‑fry boiled potatoes at 400°F for 10–12 minutes, then toss with podi.
Can I replace coconut oil?
Sesame oil or peanut oil works well, but coconut oil gives the best aroma.
How to make the roast crisp?
Cook on medium‑low flame and avoid overcrowding the pan.
Does this pair well with chapati?
Yes — it’s delicious with chapati, curd rice, lemon rice, or rasam rice.
Can I store leftover podi?
Yes — keep in an airtight jar for 2–3 weeks.
Ingredients
To Pressure Cook
1.25 lb baby potatoes
Enough water
Required salt
For the Podi
1 tbsp coriander seeds
2 tbsp chana dal
1 tbsp fennel seeds
2 tbsp roasted peanuts
1 tbsp sesame seeds
3 garlic cloves
1 tbsp + 1 tsp Kashmiri chilli powder
¼ tsp turmeric powder
Salt to taste
To Temper
2 tbsp coconut oil
½ tsp mustard seeds
Few curry leaves
A pinch of asafoetida
how to make baby potato fry with step by step pictures
- Pressure cook the baby potatoes with enough water and salt for 2 whistles.
- Drain the potatoes in a colander and rinse under cold water to stop further cooking.
- Drain completely, let them cool, then peel and cut them into bite-sized pieces.
- Heat a pan over medium flame. Add coriander seeds, chana dal, fennel seeds, and sesame seeds. Roast until aromatic and lightly golden.
- Add the roasted peanuts and garlic. Switch off the heat and let everything cool completely.
- Add Kashmiri chilli powder, turmeric powder, and salt. Grind to a coarse powder.
- Heat coconut oil in a wide pan over medium flame. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves.
- Add the cooked potatoes and sauté until they turn lightly golden and slightly crisp.
- Sprinkle the prepared podi over the potatoes and mix gently until every piece is evenly coated.
- Cook for 4–5 minutes on low flame, stirring occasionally, until the podi becomes aromatic and clings well to the potatoes. Serve hot
Ingredients
TO PRESSURE COOK
- 1.25 lb baby potatoes
- Enough water
- Required salt
FOR THE PODI
- 1 tbsp coriander seeds
- 2 tbsp chana dal
- 1 tbsp fennel seeds
- 2 tbsp roasted peanuts
- 1 tbsp sesame seeds
- 3 garlic cloves
- 1 tbsp + 1 tsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- Salt to taste
TO TEMPER
- 2 tbsp coconut oil
- ½ tsp mustard seeds
- Few curry leaves
- A pinch of asafoetida
Instructions
- Pressure cook the baby potatoes with enough water and salt for 2 whistles.
- Drain the potatoes in a colander and rinse under cold water to stop further cooking.
- Drain completely, let them cool, then peel and cut them into bite-sized pieces.
- Heat a pan over medium flame. Add coriander seeds, chana dal, fennel seeds, and sesame seeds. Roast until aromatic and lightly golden.
- Add the roasted peanuts and garlic. Switch off the heat and let everything cool completely.
- Add Kashmiri chilli powder, turmeric powder, and salt. Grind to a coarse powder.
- Heat coconut oil in a wide pan over medium flame. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves.
- Add the cooked potatoes and sauté until they turn lightly golden and slightly crisp.
- Sprinkle the prepared podi over the potatoes and mix gently until every piece is evenly coated.
- Cook for 4–5 minutes on low flame, stirring occasionally, until the podi becomes aromatic and clings well to the potatoes. Serve hot
Video
