Roasted potatoes with sambar masala
A quick, roasted, crispy potatoes coated with a mildly spiced masala recipe
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 - tablespoonÂ