POTATO ROAST
Jump to RecipePotato roast is a simple yet flavorful dish made by cooking potatoes with spices until they turn crisp on the outside and soft inside. It’s especially popular in South Indian cuisine. This dish has a rich, spicy, and slightly smoky taste with a satisfying texture contrast.
Potato roast is made by sautéing finely diced potatoes in oil with mustard seeds, curry leaves and spices like turmeric powder, chilly powder and sometimes garam masala. The key to a good potato roast is slow cooking on low heat, allowing the edges to become golden and slightly crunchy.
Potato roast is commonly served as a side dish that goes really well with rice, sambar, rasam, curd rice, or any variety rice. It is an easy-to-make, lunch box recipe, perfect for busy mornings.
ABOUT THE RECIPE:
This recipe is made by roasting potatoes in oil without adding any water. Thinly sliced or finely chopped potatoes are more preferred for this recipe. I’ve used finely chopped potatoes for this recipe. Boiled (semi-cooked) potatoes can also be used for this recipe. Chop the semi-cooked potatoes into small bite sized pieces, and replace it with raw potatoes.
I’ve added sliced garlic to this recipe. The garlic is slow-cooked along with the potatoes, and has a crispy, crunchy texture to it. It helps to enhance the flavor, and gives a slight crunch to every bite.
*Adding garlic is completely optional. This recipe tastes good even without the garlic.
INGREDIENTS FOR POTATO ROAST:
- POTATOES (MEDIUM SIZE/FINELY CHOPPED) – 2 NOS
- MUSTARD SEEDS – 1 TSP
- CURRY LEAVES – 10~15 NOS.
- TURMERIC POWDER – 1/2 TSP
- CHILLY POWDER – 1 TBSP
- GARLIC (PEELED & SLICED) – 5 NOS.
- SALT – AS REQUIRED
- OIL – 2 TBSP
- CORIANDER LEAVES – FOR GARNISHING
HOW TO MAKE POTATO ROAST:
- Chop the potatoes, and soak them in water until you start to cook.
- Heat a pan/kadai, and add 2 tbsp of oil to it.
- Once the oil is heated, add the mustard seeds to it.
- Once the mustard seeds start to splutter, add the sliced garlic cloves to it.
- Saute it for 10 to 15 seconds, and then add the curry leaves to it.
- Filter the water, and add the chopped potatoes to it. Slightly mix it, and turn the flame to medium low.
- Then add the chilly powder, turmeric powder and salt to it, and mix it well. All the potatoes has to the well coated in the spice powder.
- Once the potatoes are well coated in the spices, cover it with a lid. Let it cook on medium-low for about 20-25 minutes. Do not open the lid in-between.
- After about 20 to 25 minutes, open the lid. The potatoes will be dry and have a slightly crispy outer texture to it. Press on a single piece to check if it is completely cooked. It has to be soft and should turn mushy when pressed.
*If the potatoes are still hard, sprinkle some water, cover it and cook it for another 7 to 10 minutes on medium-low flame.
- Once the potatoes are completely cooked, garnish it with coriander leaves and turn off the flame.
YUMMY AND DELICIOUS POTATO ROAST IS READY.
SERVE IT WITH RICE, SAMBAR, RASAM, CURD RICE OR ANY VARIETY RICE.
I HAD POTATO ROAST WITH LEMON RICE.
POTATO ROAST
Course: MAIN COURSECuisine: INDIAN, SOUTH INDIAN4
servings10
minutes30
minutes50~60
kcalPotato roast is a simple yet flavorful dish made by cooking potatoes with spices until they turn crisp on the outside and soft inside. It’s especially popular in South Indian cuisine. This dish has a rich, spicy, and slightly smoky taste with a satisfying texture contrast.
Potato roast is made by sautéing finely diced potatoes in oil with mustard seeds, curry leaves and spices like turmeric powder, chilly powder and sometimes garam masala. The key to a good potato roast is slow cooking on low heat, allowing the edges to become golden and slightly crunchy.
Potato roast is commonly served as a side dish that goes really well with rice, sambar, rasam, curd rice, or any variety rice. It is an easy-to-make, lunch box recipe, perfect for busy mornings.
Ingredients
POTATOES (MEDIUM SIZE/FINELY CHOPPED) – 2 NOS
MUSTARD SEEDS – 1 TSP
CURRY LEAVES – 10~15 NOS.
TURMERIC POWDER – 1/2 TSP
CHILLY POWDER – 1 TBSP
GARLIC (PEELED & SLICED) – 5 NOS.
SALT – AS REQUIRED
OIL – 2 TBSP
CORIANDER LEAVES – FOR GARNISHING
Directions
- Chop the potatoes, and soak them in water until you start to cook.
- Heat a pan/kadai, and add 2 tbsp of oil to it.
- Once the oil is heated, add the mustard seeds to it.
- Once the mustard seeds start to splatter, add the sliced garlic cloves to it.
- Saute it for 10 to 15 seconds, and then add the curry leaves to it.
- Filter the water, and add the chopped potatoes to it. Slightly mix it, and turn the flame to medium low.
- Then add the chilly powder, turmeric powder and salt to it.
- Mix it well. All the potatoes has to the well coated in the spice powder.
- Once the potatoes are well coated in the spices, cover it with a lid. Let it cook on medium-low for about 20-25 minutes. Do not open the lid in-between.
- After about 20 to 25 minutes, open the lid. The potatoes will be dry and have a slightly crispy outer texture to it. Press on a single piece to check if it is completely cooked. It has to be soft and should turn mushy when pressed.
- *If the potatoes are still hard, sprinkle some water, cover it and cook it for another 7 to 10 minutes on medium-low flame.
- Once the potatoes are completely cooked, garnish it with coriander leaves and turn off the flame.
- YUMMY AND DELICIOUS POTATO ROAST IS READY.