Recipes

Roasted baby potatoes

You should really try this tandoori masala recipe. Then you can make these delectable roasted baby potatoes. When I was making it, I didn’t think they’ll be this good! They’re great to just snack on during a movie or with some tea. They’re delicious on salads. I imagine they’d be great with some tandoori chicken too. If you don’t have baby potatoes you can even make them with regular potatoes, just cut then into wedges.

This is one of the easiest recipes I have ever tried. You only need 2 ingredients, baby potatoes and tandoori masala. Curry leaves are optional, but the crunch from these leaves when they’re oven roasted goes really well with the potatoes. I never though curry leaves will go well with tandoori masala. But turns out, it does!

First, wash and clean the potatoes. You will be using them skin on. So all the dirt from the skin has to go!

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washed and cleaned potatoes

Boil some water. Once it comes to a boil, season the water with some salt and add the cleaned potatoes.

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Boil the potatoes for about 6 minutes

Boil it for almost 6-7 minutes. what you’re looking for is just cooked potatoes. They cannot be over cooked. Its okay if they’re a little undercooked. The time depends on the size of the potatoes. To check just take one out, smash it with the back of your spoon. It should still have some resistance to it but should get smashed.

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Cooked potatoes

Drain out the water, and smash each potato. Again you can roast the whole baby potato as it is. But smashing them gives more area for the potatoes to crisp up. Whole roasted or halved baby potatoes work great too.

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Optional- Smash each potato.

Once they have completely cooled, add oil and generously sprinkle the tandoori masala to coat all of the potatoes. Do not salt them as the salt will bring out the moisture in the potatoes while baking and it won’t crisp up.

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Mix it well
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Add oil and the tandoori masala

Lay them on a baking tray. sprinkle some curry leaves on top and bake in a preheated oven till they crisp up. Season in the end, once they’re out of the oven.

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Before it goes into the oven
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After roasting

Serve it with some lettuce and this yogurt and peppercorn salad dressing or just withe the salad dressing as a dip.

Recipe
Time- 60 mins
Serves- 3

Baby potatoes- 3 cups
Tandoori masala– 2.5 tablespoons
Oil- 2 tablespoons
Curry laves- For garnish

For the roasted potatoes, first wash and clean the baby potatoes thoroughly to get rid of any dirt. Boil some water in a saucepan. Once it comes to a boil, season the water and add in the baby potatoes. Boil them for 6- 7 minutes. To check just take one out, smash it with the back of your spoon. It should still have some resistance to it but should get smashed. Smash each of the potatoes and lay them in a bowl. Add the oil and generously sprinkle the tandoori masala over the potatoes. Do not add salt. Give everything a mix. Lay them in one layer on a baking tray. Sprinkle curry leaves on top. Preheat the oven at 210 degrees. Bake for 30 mins till they’re golden brown. Once the come out of the oven, sprinkle salt over it and serve it with some yogurt black pepper dip or over a salad with yogurt black pepper dressing

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