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pan roasted baby potatoes

Pan Roasted Baby Potatoes

Prep Time 15 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Servings 2 servings


  • 500 grams baby potatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp dried rosemary
  • 1 tsp rock salt coarse
  • 2 tbsp sunflower oil
  • 8 cloves garlic finely chopped
  • 2 tsp white sesame seeds
  • 2 tsp black sesame seeds
  • 1 tsp sumac


  • Pressure cook potatoes for 4 minutes [i.e. after first whistle, reduce flame to minimum and cook for another 4 minutes.] Open the cooker once pressure subsides. Remove potatoes onto a dish and allow to cool for 15-20 minutes. Peel the potatoes.
  • Using a mortar pestle, crush the dried herbs along with salt to a coarse powder.
  • In a pan, (cast iron works best), heat oil. Add the chopped garlic and saute on low flame for a minute.
  • Transfer the herb-salt mixture, sesame seeds and sumac. Stir into the oil to combine well.
  • Add the peeled potatoes to the pan and toss to coat evenly with the seasoned oil.
  • Let this cook on a low flame for 15-20 minutes, giving it a shake 2-3 times in-between. We want the potatoes to be crusted with the herb-seed mixture as well as turn crispy and golden on the outside.
  • Serve hot as a starter or for a light meal along with a salad.