Sunday, 11 May 2014

Baby Potatoes with butter , red chilli and herbs

Easy peasy recipe with baby potatoes  !!! Most delicious preparation of potatoes I have tasted so far. It is the magic of butter and herbs that give this awesome taste to the potatoes. Weekend lunch is special for us since we get together as a family on weekends. Rest of the week days I eat all alone. Weekend everyone gets to eat their favourite food. Baby potatoes are my family's all time favourite. Usually I make 4 different dishes for 4 different taste buds at home. But there are few dishes that suits all the taste buds of my family. This recipe is one of them.
This preparation is very spicy, if you are preparing for small kids then you can add 1/2 the amount of chilli flakes initially. Once the potatoes are roasted nicely to golden crust, remove the portion for kids and set aside in a serving bowl. Then add the remaining red chilli flakes to your share of potatoes and roast your potatoes for 5 minutes more to get rid of the raw smell of chilli flakes. This way, kids will eat less spicy potatoes while you can enjoy spicy version of potatoes

Lunch Served today :


  • 500 Grams Baby Potatoes + 1/2 Teaspoon Salt
  • 4 Red Chillies
  • 2 Tablespoon Butter
  • 1/2 Teaspoon dried thyme
  • 1/2 Teaspoon dried rosemary
  • 1 Tablespoon parsley / cilantro leaves


1. Cook baby potatoes with 1/2 Teaspoon salt until they are cooked through. I cooked potatoes in pressure cooker for 2 whistles because it is done very quickly in pressure cooker than cooking in a pot
2. Peel remove skin and set aside. You can retain skin if you like it with skin on. My kids do not eat if the skin is on. So I peel remove the skin
3. Dry roast red chillies in a frying pan quickly for a minute and grind it in a spice grinder to coarse chilli flakes. If you have readily available red chilli flakes , you can use that instead of roasting and grinding red chillies
4. In a frying pan over medium heat, add butter. When the butter melts , reduce the flame to low. Add chilli flakes, thyme , rosemary , salt and give it a good stir
5. Immediately add the baby potatoes and stir such that potatoes are coated evenly with spices
6. Fry them on lowest heat setting for 10 minutes or until there is a nice crust on the potatoes and they are crisped up. I left it in low flame for 20 minutes since I was busy preparing other dishes for lunch. My potatoes were super crispy and golden
7. Add chopped cilantro leaves and garnish. Serve hot

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