Spiced Baby Potato Stir-Fry
Baby potatoes boiled until just tender, then stir-fried with a three-layer coating of pepper, coriander and turmeric on top of the usual chilli and salt. The layered spicing is what lifts this above a plain potato fry, giving each one a savoury, earthy crust.
By Vegan Cook. Published 6 August 2026
Ingredients
Serves 4.
- 500 gbaby potatoes, scrubbed, skins on
- 1 tspblack pepper, freshly ground
- 1 tspground coriander
- 1/2 tspground turmeric
- 1 tspred chilli powder, or to taste
- 1 tspsalt, or to taste
- 3 tbspneutral oil
- 1 tspcumin seeds, optional
- 2 tbspfresh coriander, chopped, to finish
Cookware
- Pot for boiling
- Wide, heavy frying pan or kadai
Method
Read each step end-to-end before starting.
- 01
Boil the potatoes
Put the baby potatoes in a pot, cover with water, add a pinch of salt, and boil until just tender, around 12-15 minutes, or until a knife slides in with only slight resistance. They should hold their shape rather than turn to mash. Drain well and let them steam-dry in the colander for 3 to 4 minutes, shaking once or twice, so the surface dries out. This drying is what lets them crisp in the pan later rather than steam. Once dry, lightly crush each one with the back of a spoon so the spices have more surface to cling to.
- 02
Heat the pan
Warm the oil in a wide, heavy pan over medium-high heat. If using cumin seeds, add them now and let them sizzle for 15 seconds until fragrant.
- 03
Sear the potatoes
Add the potatoes in a single layer and let them sit undisturbed for 3-4 minutes so a golden crust forms on the underside before you toss them. Crowding or stirring too early stops them crisping, so give them room and time.
- 04
First layer, salt and chilli
Once they are catching colour on a few sides, sprinkle over the salt and red chilli powder and toss to coat.
- 05
Second layer, the three spices
Now add the black pepper, ground coriander and turmeric, one after the other, tossing between each so they build up in layers rather than clumping. Keep the potatoes moving over the heat for 3-4 minutes until every one is evenly coated and crisp at the edges.
- 06
Finish
Taste and adjust salt and chilli. Take off the heat, scatter with fresh coriander, and serve hot as a side or a snack.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.