Crispy and extremely moreish are these Hassleback Baby Potatoes loaded with garlic and fresh curry leaves. The mini potatoes make it perfect for serving in parties or gathering. You can't stop popping these in your mouth!
If you haven't tried Hassleback potatoes before, then definitely give it a go. Soon it will become your go-to potato side dish.
Yes, slicing the potatoes takes some time, but with the chopstick trick it is effortless. These Hassleback Baby Potatoes are baked and not fried, which makes it less guilty, too.
Hassleback Baby Potatoes with garlic and Curry leaves
If you love potatoes as much as we do, then you don't even need a flavor booster most days. Just salt and pepper is fine.
But the combination of fresh garlic with fresh curry leaves and ghee makes these crispy tender Hassleback Potatoes super flavorful.
My son gave me a big thumbs up at the very first bite, and it's not easy to get that from him.
Baked and NOT Fried!
These baby potatoes are baked in the oven, and you can use an air fryer too. Makes it less guilty to indulge and pop in one after another.
The baking process is definitely effortless, and it comes out looking perfectly golden with crispy skin and tender on the inside.
WATCH THE VIDEO
Slicing the Baby Potatoes
The fastest way to slice these baby potatoes is by placing it between two chopsticks and then use a sharp knife to slice it. The Chopstick will protect the potatoes from getting sliced all the way.
If you don't have shop stick, you can use two wooden spoons too.
If you are making the same dish using big potatoes, you don't necessarily need the chopstick. But with baby potatoes, you do need some kind of support on both the side, so you get the perfect slices.
How long it takes to bake Hassleback Baby Potatoes
I baked it at 400F for about 40 minutes by tossing every 10 minutes.
You can try the same dish by just slicing the potatoes in half and baking it just the way I mentioned.
Instead of curry leaves, you can use some other variety of herbs too.
Ghee and curry leaves works amazing with garlic, but you can definitely choose butter too if you don't have ghee.
I avoided making it spicy since my kid doesn't like spicy food. You can add some chili flakes at the end to give that mild heat.
This Thanksgiving or Holiday parties, you must try these super easy side dish. It is amazing on its own but also great with some salad on the side or soup or enjoy with your protein.
Hassleback Baby Potatoes with Garlic and Curry leaves
- 25 baby potatoes
- 3 tablespoons ghee
- 15 to 17 curry leaves
- 4 garlic cloves
- 1 teaspoon salt
- little finely chopped cilantro leaves to add at the end
- Use two chopsticks or two wooden spoons to hold the potato and then using a sharp knife make multiple slices. The chopstick/wooden spoon will avoid it from slicing the potatoes to the end. (WATCH THE VIDEO)
- Place the sliced potatoes in a baking proof skillet and preheat the oven to 400 F
- In a small blender, blend the curry leaves with garlic and little salt. You can also finely chop if you like.
- Mix the curry leaves and the garlic paste with 2 tablespoons ghee and then massage it all around the potatoes.
- Bake for 40 to 45 minutes by tossing once or twice in the middle.
- Once done, place the skillet on stove top and add 1 tablespoon ghee along with few more curry leaves. Let the curry leaves sizzle and then toss the potatoes around. Switch off the heat.
- Sprinkle finely chopped cilantro leaves and enjoy right away!