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pan roasted baby potatoes

Pan Roasted Baby Potatoes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Appetizer
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Using a mortar pestle, crush the dried herbs along with salt to a coarse powder.
  3. In a pan, (cast iron works best), heat oil. Add the chopped garlic and saute on low flame for a minute.
  4. Transfer the herb-salt mixture, sesame seeds and sumac. Stir into the oil to combine well.
  5. Add the peeled potatoes to the pan and toss to coat evenly with the seasoned oil.
  6. 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.
  7. Serve hot as a starter or for a light meal along with a salad.