Pan-Fried Baby Potatoes with Sundried Tomato Dressing

23 Jul

Till a month back, I had had sundried tomatoes only in the bottled, preserved form. Much as I liked it, I was cautious of its salt and preservative content and would use it sparingly.

I never knew how delightfully simple and light sundried tomatoes could be till I got myself a pack of Ladakhi sundried tomatoes – they are chewy, tomatoey (as opposed to pickle-y), and induce no "junk food" guilt pangs.

I have been trying out different recipes using Ladakhi sundried tomatoes of late. This recipe – pan-fried baby potatoes with sundried tomato dressing – is a sure keeper.

Baby Potatoes with Sundried Tomato Dressing

On to the recipe…but first a picture of the key ingredient: Ladakhi sundried tomatoes:

Sundried Tomatoes

You Need:

  • Baby potatoes – 250 grams
  • Olive oil – 1 teaspoon

For the sundried tomato dressing:

  • Extra-virgin olive oil – 1.5 tablespoons
  • Sundried tomatoes – 1/2 cup
  • Kashmiri dry red chilies – 4
  • Garlic – 3 to 4 cloves
  • Salt – 1/2 teaspoon or to taste

How To:

1. Making the sundried tomato dressing

On a hot skillet, dry roast Kashmiri red chilies on low flame till they become fragrant (about a minute). Let them cool to room temperature. In a grinder, put together sundried tomatoes, garlic, roasted red chilies and salt. Grind coarsely.

Mix the ground powder into extra-virgin olive oil. Let it stand for a day to let the flavors blend well.

Sundried Tomatoes, Olive Oil

2. Pan-frying baby potatoes

Boil baby potatoes till just done. If using a pressure-cooker, cook till one whistle on high heat. Let the pressure release naturally. Let the potatoes cool to room temperature. Peel and with the prongs of a fork, prick several holes through each baby potato.

Baby Potatoes, Pan Frying In a flat-bottomed non-stick pan, heat a teaspoon of olive oil. Place the baby potatoes on the pan in a single layer.

Cook the potatoes on medium flame, turning them around every other minute so that they turn golden evenly. This should take about 10 minutes. When done, take the pan-fried baby potatoes off the heat.

3. Putting it all together

Pour the dressing over the baby potatoes. Mix gently.

I had baby potatoes with sundried tomato dressing on its own, without any accompaniments :-). You could probably pair it with garlic bread, or fried rice.

Pan-Fried Baby Potatoes with Sundried Tomato Dressing

Notes:

For baby potatoes cooked in a different style, check out these recipes: baby potatoes in onion fenugreek masala, baby potatoes in yogurt sauce.

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2 Responses to “Pan-Fried Baby Potatoes with Sundried Tomato Dressing”

  1. Vishakha July 24, 2012 at 2:42 PM #

    Hearing a lot about infusing oils these days but I’ve yet to try it myself. Love the recipe and how you leave the oil to infuse flavors for a day. I am sure it does wonders to the dish!

    • S July 26, 2012 at 10:44 PM #

      Hi Vishakha, Wonders it does for sure. Do try it out.

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