This recipe for Roast potatoes is a family staple. My mother, my grandmother and her mother have added to this recipe, we’ve subtracted, and we’ve incorporated new cooking techniques. I turn to this when I want comfort, or when I want to impress. Its also the recipe I’m asked for the most.
Ingredients (with links to some of the more obscure ingredients in case you want to know more about them)
- 2 to 3 medium sized potatoes (Idaho or Russet potatoes work well)
- 1⁄2 teaspoon black mustard seeds
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon red chilli/cayenne powder
- 1⁄2 teaspoon sambar powder
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon cream of rice powder (Idli Rava)
- 3-4 curry leaves finely chopped (kadi patta)
- 1/4 teaspoon of powdered jaggery (sugar will do in a pinch)
- 2 tablespoons of any neutral oil (I don’t recommend Olive or Coconut because the oil does not hold up well to high heat)
- Peel your potatoes, chop them roughly (I cut them into wedges for ideal finger food snacking) and wash them. You can also use baby potatoes with the skin on.
- Once the potatoes are mostly dry (I just let them sit in the colander and use them once it stops dripping), put them into a mixing bowl and add all the spices listed above, toss and coat.
- Line your baking dish with wax paper or foil, add the potatoes, and top it off with the oil. You can add more if you want extra crunch.
- Bake the potatoes at 350F(180C) for 30 minutes. Finally, turn the heat up to the highest setting (I set it to broil) and let the potatoes brown for 5-7 minutes
- Take it out, cool it and eat it on its own, with rice and lentils, or even in a sandwich (for the most jacked up chip butty in the universe).
- As an optional step- add a squirt of fresh lime juice and some chopped coriander leaves just before serving to give it a burst of freshness.