Perfectly Spiced Roasted Potatoes That You Must Try

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Highlights Roasted potatoes recipe: a quick evening snack for everyday meals or parties.

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Indian Spiced Roasted Potatoes is something we all love. Before you start thinking this recipe is not for you simply because it has potatoes in it. Think twice, potatoes are not to be blamed as much as they really are in diets. The issue is the combinations with which we have them. So here is one recipe for potatoes that I guarantee you will not regret having and can be served up with so much ease, you will be surprised how good they taste.

If there is any one recipe that reminds me of my mom then it is this one. It was something she used to make for our evening snacks regularly but not regularly enough for me. I would just love snacking on these in those days. I don't get a chance to make them much nowadays.

Here goes one of the simplest recipes you would have ever come across. You simply cannot go wrong with this one.

Ingredients:

250gms baby potatoes boiled with salt and turmeric, can use normal potatoes as well cut into 1-2 inch cubes

Dried red chilli - 5-6

Dhanya (Coriander Seeds) - 2 tbsp

Jeera (Cumin Seeds) - 2 tbsp

Oil - 1 tbsp

Kadipatta (Curry Leaves) - 8-10

Rai (Mustard Seeds) - 1 tsp

Salt as per taste

Preparation:

Boil your potatoes in salt and turmeric, let them cool down and peel them.

Recipe:

Take a pan and roast dried red chilli, dhanya and jeera for 3-4 minutes. Keep stirring to make sure it does not burn. Once done, let them cool down. Then grind them to a coarse powder. It's ok if it remains a little grainy, it tastes very good. If you don't like grainy texture, then you can grind these spices into a fine powder as well. Your masala is ready.

Take some oil in a pan or kadhai. Once hot, lower the gas and put in the rai and kadipatta.

Once it starts spluttering, add the masala you just made.

Keep stirring continuously till all the oil is absorbed by the masala. Now add the potatoes and salt. If your dried chillies are not too spicy and you like it spicy you can also add a little red chilly powder here. This is totally optional.

Stir the whole thing and mix it together so that all the potatoes are coated with the masala.

Let it cook for about 5-7 minutes. You will see the masala separating from the oil. And it's ready!

Serve it steaming hot!

My mom used to sometimes serve it with a Kokum chutney, which is nothing but Kokum soaked in water for about 2-3 hours and ground to a paste with a little bit of salt. You could try that if you wish.

Lemme know in the comments how this turns out for you.

Sofia, signing off to enjoy my roasted potatoes 🥔 🥔 snack!

Love snacks? Try out this interesting jhatpat corn chaat recipe too!