Sunday, September 18, 2016

Herbed Baby Potatoes by Bhavita Singh

  • Baby potatoes- 500 grams
  • Fresh coriander leaves- 1 cup
  • Fresh mint leaves- 1 cup
  • Butter- 2 tbsp
  • Olive oil or vegetable oil- 2-3 tsp
  • Green olives (pitted)- 8-10
  • Capers- 2-3 tsp
  • Green chilies- 2-3
  • Salt- if required
  1. 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.
  2. Finely chop together the olives, capers and green chilies till it becomes like a coarse paste. Separately chop the mint and coriander leaves, set aside.
  3. In a large pan or wok, heat the butter and oil, then add the potatoes and fry for a few minutes so the 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. Take the pan off the heat and add the chopped herbs.
  4. I serve this with a hung curd/ Greek yogurt dip. I seasoned the yogurt simply with some salt and added some za’atar and olive oil to it.
  • You can use all oil and omit butter for a healthier and/or vegan version.
  • Use any herbs you like, coriander and mint happen to be my favourite.
  • You can omit or substitute the olives and capers.
  • Make sure the potatoes aren’t mushy.
  • I sometimes also add breadcrumbs for more texture.
Recipe Developed & Created By Bhavita Singh

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