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Category: Sides
Serving: 5-6
Preparation: 1hour 30 minutes

potato roast is a must on weekends... well any day it is the best and every one has their own recipe. Here is how we make it... enjoy!


potatoes- 500g
small garlic (Indian)- 3 heads
fennel seeds- 2 tbsp
red chili whole (seeds removed)- 3-4 pieces
gingelly (raw sesame) oil- 3-4 tbsp
black mustard seeds- 1 tsp
asofetida- a pinch
turmeric powder- 1 tsp
red chili powder- 1 tsp
sea salt- to taste
curry leaves- a handful
coriander leaves- 10 sprigs
tamarind pulp- 2 tbsp


1. Toast the fennel seeds ans red chili for 2-3 minutes over low heat. Cool and pound in a mortar and pestle. Crush the garlic heads along with the spices.
2. Quarter the potatoes lengthwise and cut them into 1/2 inch thick slices. Wash under running water to remove excess starch and pat dry.
3. In a cast iron skillet heat gingelly oil over medium high heat, once it starts to smoke add the black mustard seeds and allow to crackle.
4. Add the crushed garlic and spice blend, asofetida and saute for a minute and add the sliced potatoes.
5. Sprinkle turmeric and red chili powder, season with salt and stir well.
7. Allow the potatoes to slow roast on the skillet, turn them when they are golden.
8. When the potatoes are 3/4 th cooked which should take 25-30 minutes add the light tamarind pulp.
(Note: adding it early will prevent the potatoes from cooking and will make the potatoes stick to the skillet)
9. Continue roasting for 5-10 minutes and add fresh curry leaves. The potatoes will be done when they are sodt to the bite.
10. Finish with a some torn coriander sprigs.

Serving Ideas

Serve along with steamed rice and rasam as a side. Classic South Indian side dish.

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