Herbed Baby Potatoes Recipe
Herbed Baby Potato is a delicious side dish recipe that you can make for your breakfast or as an appetiser for your parties. Serve it with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast.
Herbed Baby Potatoes is a super simple vegetarian, gluten free recipe where in potatoes are flavoured with fragrant herbs and served with hung curd or greek yogurt dip (the dip recipe might contain garlic, which you can absolutely avoid).
Serve Herbed Baby Potatoes along with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast. You can also serve them as appetisers for your parties.
If you like this recipe, you can also try other Baby Potato recipes such as
- 500 grams Baby Potatoes
- 1 cup Coriander (Dhania) Leaves
- 1 cup Mint Leaves (Pudina)
- 2 tablespoon Butter (Salted)
- 2 teaspoon Extra Virgin Olive Oil , or vegetable oil
- 8-10 Green olives , (pitted)
- 3 teaspoon Capers
- 2 Green Chillies , slit
- Salt , to taste
How to make Herbed Baby Potatoes Recipe
To begin making the Herbed Baby Potatoes Recipe, first wash and clean the potatoes. Cook the potatoes (leave the skin on) in boiling, salted water till just cooked; the potatoes should be cooked but not mushy (if your potatoes are on the larger side, cut in half).
Finely chop together the olives, capers and green chilies till it becomes like a coarse paste. Separately chop the mint and coriander leaves and set aside.
In a large pan or wok, heat the butter and oil, then add the potatoes and fry for a few minutes so the baby potatoes get a slightly crispy crust.
Then add the chopped olives, chilies and capers, fry for a minute or two, check for seasoning and add salt if required to the herbed baby potatoes. Take the Herbed Baby Potato off the heat and add the chopped herb leaves.
Your dish is now ready to be served. Serve Herbed Baby Potato recipe along with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast. You can also serve them as appetisers for your parties.