Saturday, June 15, 2013



There are some dishes which can double as starters and side dishes. Also, I find that potatoes are generally liked by most people. Based on this, I tried out Potato Roast, which we loved.

I used baby potatoes instead of the regular potatoes as they make the dish more attractive and can be more easily served as starters.  As a side dish, this complements the main meal of rice and dal very well.

  • Baby Potatoes, 25
  • Rice Powder, 1 heaped tbsp 
  • Salt to taste
  • Red Chilli Powder, 1-2 tsp or to taste
  • Turmeric Powder (Haldi) , 1/2 tsp 
  • Coriander Powder, (Dhania) 2 tsp 
  • Cumin Powder, (Jeera) 3/4 tsp
  • Juice from ½ Lime (Optional)
For Tadka/Tempering:
  • Cumin Seeds, (Jeera) 1 tsp 
  • Asafoetida, (Hing) 1/4 tsp
  • Curry Leaves, 1 sprig
  • Oil, 2 tbsp

Pressure cook or boil potatoes until they are well cooked. They shouldn't be overcooked and mushy.
When cool enough to handle, peel the baby potatoes.
Place the potatoes in a large bowl and sprinkle the rice flour. Toss the potatoes gently so that each of them is coated well with the rice flour. Keep aside till needed.
Heat oil in a large kadai and add cumin seeds, curry leaves and asafoetida
When cumin seeds crackle and change colour, add the coriander powder, cumin powder, red chilli powder, turmeric powder and salt. 

Stir them for 45-60 seconds on a low flame till the spices as well as the salt get cooked. Make sure you don’t burn the spices.
Next mix in the potatoes coated with rice flour and toss gently so that they are well and evenly coated with the spices.
Cook the potatoes, stirring occasionally, on medium to low flame until they turn crisp.
Add lemon juice 

Serve Potato Roast hot with rice and dal, or with rotis or chapatis, or just as a starter.

* If you like, you can garnish this with chopped coriander leaves

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