Hassleback Baby Potatoes with Garlic and Curry leaves
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!
Ingredients
- 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
Instructions
- 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!
Notes
Other alternatives:
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.Nutrition
Serving: 1gCalories: 188kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 436mgFiber: 3gSugar: 2g