Hot n Spicy Baby Potato Fry Recipe

Baby potato fry

Baby potato fry yields spicy potatoes, prepared with peppercorns and cumin. A great side dish for the rice and can be a spicy appetizer as well.
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 204kcal
Author Sujatha Muralidhar


  • 500 grams Baby potatoes  
  • 1 tbsp Fennel seeds
  • 1/2 tbsp Cumin seeds
  • 1/2 tbsp Black Peppercorns
  • 5 cloves Garlic
  • 1 Sprig Curry Leaves  
  • 3 Red Chili
  • 3 Green Chili / Serrano pepper
  • 3/4 tsp Salt   or as required
  • 3 tbsp Cooking Oil  


  • Boil baby potatoes on 1½ cup of water. Cook on medium to high heat for about 10 min or until it gets cooked completely inside. Once cooked remove from the water and bring to room temperature.
  • Peel the skin of the potatoes. Assemble all the ingredients. And grind, green chilies, red chilies, garlic, curry leaves, fennel seeds, cumin seeds, pepper in a mixer to a coarse powder.
  • In medium flame, heat pan adds cooking oil. Add baby potatoes and salt. And continue to fry in medium-slow heat till the outer skin becomes golden brown.


Calories: 204kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Sodium: 567mg | Potassium: 694mg | Fiber: 5g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 78.3mg | Calcium: 79mg | Iron: 5.3mg