Delicious pan-fried new potatoes recipe
These new potatoes are tender and delicious, perfect on their own or served with some green veggies. Discover this pan-friend new potatoes recipe. It takes less than 20 minutes, Chrono!
Servings: 4 people
Calories:
Cost: $10
Equipment
- skillet with a lid
- kitchen knife
Ingredients
- ¼ teaspoon cumin seeds (optional)
- 5 dry curry leaves (optional)
- 1 pound/kg new potatoes (small sizes)
- 2 tablespoon cold-pressed coconut/avocado oil
- pinch of salt
- 2 garlic cloves (grated/pressed)
- a small piece of fresh ginger root (grated)
- some fresh herbs like cilantro/parsley/dill
- 1 tablespoon freshly squeezed lemon
Instructions
- Clean the potatoes, ginger, garlic, and herbs
- In a heating skillet, add cumin and curry leaves, and let them heat for 1 min
- Add the oil and stir with a wooden spoon
- Bring the new potatoes into the skillet and toss. READ THE BLOG POST
- Cover the skillet and cook at medium heat for 6 mins without opening the skillet.
- Toss/shake the skillet again (DO NOT LIFT NOR OPEN IT) to roll the potatoes
- Open the skillet and sprinkle with salt, then cover to cook for 7 mins
- Toss/shake the skillet. Open and check if the potatoes are cooked by inserting a knife into one potato.
- Continue cooking if need be. Otherwise, remove from the heat and let the potatoes cool for 3 mins.
- Add ginger, garlic, and chopped herbs, then toss the skillet.
- Serve while still warm. Sprinkle with lemon juice just before serving and toss.
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Notes
- Choose small new potatoes of the same size that will cook fast. Do not go for tiny small potatoes, either!
- You can find curry leaves in Indian shops.
- By tossing, I mean moving the skillet to and fro so that the potatoes inside roll.
- The skillet or saucepan must have a firm, solid base that can maintain and distribute heat evenly.