Potato Roast Recipe
User Reviews
5
Potato Roast Recipe
Description
This potato roast begins by boiling or steaming medium-sized potatoes until just tender but still holding their shape. The peeled and diced potatoes are then sautéed in oil with mustard seeds, curry leaves, turmeric, red chili, sambar powder, and a pinch of asafoetida if used. The tempering spices infuse the potatoes with vibrant color and fragrance.
The texture balances a slight crispness on the outside with softness inside, while the layered spices deliver mild heat along with subtle bitterness from the curry leaves and depth from the sambar powder blend. The recipe's use of whole and powdered spices creates a distinctive earthy and warm flavor profile.
This roast can be served as a side dish with various Indian meals or enjoyed as a snack. It provides a hearty, spiced alternative to simple boiled potatoes.
The recipe can use small or baby potatoes, adjusting cooking time accordingly, and allows for spice quantity to be tailored to personal taste. If sambar powder is unavailable, the dish can be made without it while still delivering good flavor.
Ingredients
- 3 potato medium-sized or 6 to 7 small potatoes
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon sambar powder
- 1 pinch asafoetida (hing), optional
- 10 to 12 curry leaves
- 2 tablespoons neutral cooking oil generic cooking oil
Instructions
Prep Potatoes
- Rinse the potatoes first a few times in water.
- Boil or steam the potatoes till they are just cooked. They should not fall apart.
- You can cook the potatoes in a stove-top pressure cooker, in a pan on stovetop or in an Instant Pot.
- For cooking in a stovetop pressure cooker, place the rinsed potatoes in it. Add enough water covering the potatoes.
- Pressure cook for 2 whistles on medium heat or until the potatoes are almost cooked.
- Let the pressure fall naturally in the cooker and then only open the lid.
- Drain the water and remove the potatoes. Or remove the potatoes with tongs and set them aside on a plate to cool.
- Peel the potatoes and dice them when they become warm or are cooled.
Making potato roast
- Heat oil in a pan. Crackle the mustard seeds first on a low heat.
- Then add the curry leaves and saute for a few seconds or till the curry leaves become crisp.
- Add the diced potatoes and stir to mix.
- Sprinkle all the ground spice powders, asafoetida and salt.
- Stir well, so that the masala coats the potatoes well. Saute for 5 to 6 mins on a low heat.
- Keep on turning at intervals to ensure even crisping and roasting of the potatoes.
- You can also garnish the roasted potatoes with coriander leaves if you like.
- Serve potato roast as a side dish with sambar rice, rasam rice or dal rice combo. You can drizzle with some lemon juice if you prefer while serving.
Notes
- New or baby potatoes can replace regular potatoes; reduce pressure cooking to one whistle for these smaller sizes.
- Potatoes can be cooked in an Instant Pot or stovetop pan with added water as needed.
- Adjust spices according to your heat preference, increasing or decreasing chili and sambar powder.
- If sambar powder is not available, omit it and proceed with the remaining spices for a milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 21mg | 1% |
| Potassium | 922mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 343IU | 7% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 60mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 142mg | 158% |
| Vitamin E | 6mg | |
| Vitamin K | 6µg | |
| Calcium | 54mg | 5% |
| Vitamin B9 (Folate) | 623µg | |
| Iron | 2mg | 11% |
| Magnesium | 55mg | 14% |
| Phosphorus | 132mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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