I am sure you must have tried and made a lot of versions of roasted potatoes. After all, it is that delicious and easy to make. Likewise, I too, make it very often. And this recipe of roasted potatoes with sambar masala is my most favourite. I’ve learnt this one from my mum, and it is a family favourite. Not only does the recipe require a just handful of ingredients, but it also tastes really yummy. You must be wondering why sambar masala? Well, since the spice blend is made with fragrant, roasted spices like cumin seeds, black peppercorns, coriander seeds etc., the zing that it adds to the dish is incredible. While the list of individual spices for the masala is rather long, you don’t need to worry about making it. Sambar masalas are readily available in Indian stores, and they work as good as the homemade ones.
Since sambar masala is a South Indian spice mix, my recipe too, draws inspiration from this regional cuisine. This you will see not only in the addition of the masala, but also in the tempering. The simple yet soulful tempering of mustard seeds and curry leaves particularly belongs to this region.
Also check chili garlic hasselback potatoes
Quick and easy recipe
You will be able to make this recipe in under 30 minutes tops. In fact it took me about 20 to make mine. This recipe involves just two steps, first is boiling the potatoes and second, roasting them. So, if you use baby potatoes, like I have done, your cooking time would be lower compared with when using the regular ones. This is because, the former don’t take a lot of time to cook. The second step of roasting the potatoes is matter of 10 minutes. And don’t worry if you do not have an oven at home. I have in fact, pan roasted these.
Nonetheless, if you are still pressed for time and are intending to make the roasted potatoes with sambar masala, you may boil and store the potatoes a day earlier. Just refrigerate and you can roast them in the spices the next day too. They will be fresh and ready to serve!
This recipe works well as a quick weeknight dinner too. And perfect for your weekend brunches.
Roasted potatoes with sambar masala
The sambar masala, is a combination of coriander seeds, fenugreek seeds, cumin seeds, mustard seeds, peppercorns, curry leaves, cinnamon, dried coconut and dried chillis. These spices are roasted until aromatic and then ground to a coarse powder – the masala. So, you can imagine, what would a combination of such fragrant spices result in – a heavenly aroma. Hence, when you add even a spoonful of this to the potatoes, what you get is truly magical. These mildly spiced, roasted potatoes with sambar masala are going to be a burst of flavours in your mouth!
The aromatic curry leaves along with the lovely sambar masala in this roasted potatoes recipe, elevates the taste even more. These crisp and crusty from the outside and soft from within potatoes, are truly delightful. And when you once make them, I am sure it will become one of your favourite roast recipes too.
So many ways to have it
These roasted potatoes with sambar masala pair very well with dal chawal (lentil curry and rice) and also curd rice. A simple, nice dal, these masala coated, crispy potatoes and hot rice – is comfort food for me. On the other hand, try these with a cooling, soulful plate of curd rice this summer. You are sure to love it.
These roasted potatoes team up well with rotis too. Also, not just a side with your main course, you could also serve these potatoes as appetizers. Instead of using baby potatoes, you could use the more smaller ones and serve as finger foods. How amazing is it that you have one recipe that you can combine and devour in so many ways! 🙂
I hope you are going to give this yummy and quick roasted potatoes with sambar masala a try soon. Do let me know what did you pair it up with.
So, here follows the recipe along with some more of my finger food recipes for you:
Herby stir fried garlic mushrooms
Grilled chicken tacos with mango salsa
Chicken momos with chilli chutney
Eat hearty!
Roasted potatoes with sambar masala
Ingredients
- 450 g baby potatoes halved
- 7-8 curry leaves
- 2-3 green chillis slit (optional)
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 3 tsp sambar masala
- 2 tbsp coriander leaves chopped
- 2 tbsp lemon juice (optional)
- 2 tsp oil
- salt to taste
Instructions
- Add a teaspoon of salt to the potatoes and set them to boil until fully cooked
- Once boiled, remove them in a mixing bowl and add the turmeric powder, chilli powder, salt to taste and a teaspoon of the chopped coriander
- Toss them in the bowl so that the spices coat the potatoes well. Also, make sure that the edges of the potatoes are slighted roughed up
- Heat a pan with oil and add the mustard seeds, curry leaves and chillis, if using
- Once the seeds splutter, add the potatoes and toss them for couple minutes
- Lower the flame and add the sambar masala. Mix well so that it coats the potatoes well
- Toss and cook for another 5-7 minutes until you have achieved the desired crust on the potatoes
- Remove from flame, add the chopped coriander and lemon juice. Mix well
- Serve the the roast potatoes with sambar masala hot! Enjoy!
Notes
- You may use potatoes of any size to make these roast potatoes
- If using bigger ones, dice them after boiling and then roast
- You may choose to remove the skin of the potatoes if you so wish
- Roughing up the edges of the boiled potatoes while tossing them in turmeric and chilli powder, ensures a more crusty texture
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
