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Delicious spiced baby potatoes served as a family-friendly side dish

Spiced Baby Potatoes

A simple, flavorful side dish of sautéed baby potatoes with a blend of comforting spices, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds baby potatoes These tender spuds create the perfect texture.
  • 2 tablespoons ghee or vegetable oil For that signature crispiness; olive oil can be used as a substitute.
  • 1 teaspoon mustard seeds Adds a delightful pop of flavor.
  • 1 teaspoon cumin seeds For that warm, earthy essence.
  • 1 teaspoon garlic powder A must for savory goodness.
  • 1 teaspoon turmeric Brightens both color and flavor.
  • 1 teaspoon mango powder (amchoor) or lemon juice Provides a tangy lift.
  • 1 teaspoon garam masala An aromatic spice blend that gives depth.
  • 1 teaspoon coarsely ground chili flakes Adds warmth; Kashmiri if possible.
  • 1/2 teaspoon ground cumin Extra flavor to marry the spices.
  • to taste none Salt Essential for bringing out all flavors.
  • 1 tablespoon juice from half a lime A zesty finish; lemon juice can be used as preferred.
For Garnish
  • to taste none Chili flakes For that eye-catching color and extra zing.
  • to taste none fresh chopped cilantro For garnish.

Method
 

Preparation
  1. Add the baby potatoes to a small pot and cover with water. Bring to a boil and cook for 10 minutes, or until the potatoes are soft enough to pierce with a fork.
  2. Cool the potatoes and optionally peel or slice them in half for a rustic look.
Cooking
  1. Heat the ghee or oil in a large pan over medium heat, add the mustard seeds and cumin seeds, and cook for 1-2 minutes until they pop.
  2. Add the cooked potatoes along with the spices, stirring to combine. If the mixture is too dry, add 2 tablespoons of water.
  3. Toss to coat the potatoes well and cook for 2-3 minutes until they reach your desired crispiness.
  4. Remove from heat, squeeze the fresh lime juice over the potatoes, garnish, and serve.

Notes

Best served hot from the pan, and they can be stored in the refrigerator for up to 3 days. They are even better the next day as flavors deepen.