Spicy Baby Potato Bites Recipes

BABY POTATO FRY RECIPE | SPICY SMALL POTATO FRY | PAN FRIED BABY POTATOES

Steps:

• firstly, in a pressure cooker take 2 cup water and steam 9 baby potato with 1 tsp salt for 2 whistles.
• cool completely and peel the skin of the potato.
• in a large kadai heat, 2 tbsp oil add boiled potato.
• saute and roast until the potato turns golden brown.
• keep the roasted potato aside.
• in the same oil splutter 1 tsp mustard, ½ tsp urad dal, ½ tsp cumin, pinch hing and few curry leaves.
• also, saute ½ onion and 1 tsp ginger garlic paste well.
• further, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp garam masala, ½ tsp aamchur and ½ tsp salt.
• now add roasted potato.
• saute on low flame until spices are coated well.
• finally, add 2 tbsp coriander and enjoy baby potato fry.

CRISPY BABY POTATOES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
• Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
• Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

SPICY BABY POTATO BITES

Steps:

• Heat oven to 375ºF.
• Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
• Cut potatoes in half; scoop out centers into medium bowl with melon baller, leaving 1/4-inch-thick shells. Mash potatoes until smooth. Add cream cheese spread, cheddar and tomatoes; mix well. Spoon into potato shells; place on rimmed baking sheet.
• Bake 10 to 12 min. or until heated through. Sprinkle with cilantro.

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON

Steps:

• Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
• Preheat the oven to 400 degrees F.
• Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
• While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
• In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.