This recipe is quick and super easy to make. There are two ways to make this spicy tangy potatoes at home. You can either make it in the oven or stove top. Both are easy to prepare and does not require much effort.

The stove top is a quicker version compared to the oven version, but both ways of preparation, makes the potatoes absolutely delicious. I usually use garlic pickle for this recipe but since I ran out of it, I used the mixed pickle for the stove top version,  but you could use any pickle of your choice or whatever pickle you have available at home.

This dish is a great side dish, you can add pickle to your mashed potatoes to get an Indian flavour mashed potatoes.

Rule of thumb: For 1 potato use 1 Tbsp. of Pickle.

Please do not add salt, as the pickle contains enough flavor and salt. 

 

Ingredients:

2 Tbsp. of  Garlic Pickle or Pickle of Choice

2 large potatoes

Chopped Coriander leaves for garnish

 

Oven Method:

Preheat oven at 200^oC

Chop the potatoes into large cubes, wash and pat dry.

Put the potatoes into the baking tray and add the pickle and toss it to coat each piece. You could add more pickle if you desire.

Arrange them in a single layer and cover with aluminum foil and bake them for about 45 mins.

Garnish with coriander leaves and enjoy!

 

Stove Top Method:

Chop the potatoes into medium / small cubes, wash and pat dry.

Tip: Try to cut in a similar size so the cooking time would be the same.

Add a tsp. of oil in a heated pan and add the potatoes, fry it on medium flame add a dash of water and cook the potatoes till fork tender.

Tip: If using parboiled potatoes, then skip this step.

Once the potatoes are cooked turn the gas to the slowest flame possible, add the pickle and toss the potatoes in it and cook it for a minute or two.

Garnish with coriander leaves and enjoy!

 

For a non vegetarian version use my Achari (Pickle) Chicken recipe.