Pan Roasted Baby Potatoes Recipe

step 1

• STEP 1.1 in a cast iron pan toast 1 tsp cumin seeds, 1 tsp sichuan peppercorns. Toast on low heat till fragrant.

step 2

• STEP 2.2 transfer them to a grinding jar and add ½ tsp black peppercorns. Blend to a fine powder and empty into a bowl.

step 3

• STEP 3.3 add1 tsp paprika powder, ¼ tsp hot chilli powder (optional), ¾ tsp sugar, 1 ¼ tsp salt. Mix well and keep aside.

step 4

• STEP 4.4 in a large pot fill water and add 1 ⅓ lb of baby potatoes. Boil for 20 minutes or till a fork can easily be inserted into the potato.

step 5

• STEP 5.5 drain off the water and cool it by holding under running water.

step 6

• STEP 6.6 lightly smash each potato, with the heel of the palm or with the handle of the knife, to crack the skin and to open up the potato a little.

step 7

• STEP 7.7 heat a pan and add about 1 tbsp oil. Swirl to cover the surface of the hot pan.

step 8

• STEP 8.8 add the potatoes to the pan. Adjust them so that the potatoes are all touching the surface of the hot pan. Fry in batches if necessary.

step 9

• STEP 9.9 fry on medium high heat on one side till they turn golden and crispy. Flip them over and allow them to fry on the other side till golden brown.

step 10

• STEP 10.10 remove from the pan and set aside.

step 11

• STEP 11.11 add 2 tsp oil in the same pan and add 15 cloves grated garlic, ½ a small onion finely diced. Stir till onion is translucent and the garlic is fragrant.

step 12

• STEP 12.12 add the potatoes back to the pan and toss till the onion garlic is well distributed among the potatoes.

step 13

• STEP 13.13 sprinkle the spice mix in batches over the potatoes and toss till they are well coated. Turn off the heat.

step 14

• STEP 14.14 serve garnished with chopped spring onion.