Name: South Indian Potato Roast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 265 g Baby Potato, boiled, peeled, and halved; 1⅔ tbsp Coconut Oil, adds authentic flavor; ⅔ tsp Mustard Seeds; ⅔ tbsp Split Black Gram (Skinless), urad dal, for crunch; 8 Curry Leaves; 1⅓ Dried Red Chili Peppers, broken; ⅓ tsp Ground Turmeric; 1 tbsp Kashmiri Chili Powder, for deep red color without excessive heat; ⅔ tsp Salt

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Spicy

Add to your week

Ingredients

265 gBaby Potatoboiled, peeled, and halved
1⅔ tbspCoconut Oiladds authentic flavor
⅔ tspMustard Seeds
⅔ tbspSplit Black Gram (Skinless)urad dal, for crunch
8Curry Leaves
1⅓Dried Red Chili Peppersbroken
⅓ tspGround Turmeric
1 tbspKashmiri Chili Powderfor deep red color without excessive heat
⅔ tspSalt

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a wide, heavy-bottomed pan, heat the coconut oil on medium heat.
Add mustard seeds and let them splutter. Add the urad dal (split black gram) and roast until it turns golden brown.
Quickly add broken dry red chillies and curry leaves. Sauté for a few seconds.
Lower the heat to avoid burning the spices. Add turmeric powder and Kashmiri red chilli powder directly into the oil and mix quickly.
Immediately add the boiled, halved baby potatoes and salt. Toss gently to coat all the potatoes with the vibrant spice mix.
Spread the potatoes in a single layer in the pan. Roast on low-medium heat for 10-15 minutes, tossing occasionally, until they develop a crisp outer crust.
10–15 min
Turn off the heat once the potatoes look dark red and crispy.

How to tell it's done

Intensely red, fiercely spiced, with a beautifully crispy, slightly charred outer skin giving way to a soft potato center.

Getting it right

Tip

Do not over-boil the potatoes; they should be firm. Pan-roasting them on a low flame allows the spices to cling perfectly and crisp up.

What to serve it with

A comforting side dish with South Indian curd rice or rasam rice.

Kerala Olan

Olan simmers ash gourd and cowpeas in thin coconut milk, a Kerala dish with almost no spice at all.

8 hr 45 minvegan

Kerala Yam Erissery

Erissery mashes yam with ground coconut and finishes it with coconut fried until brown.

45 minvegan

Khandeshi Shev Bhaji

Shev bhaji drops crisp sev into a fiery Khandeshi gravy right at the end, so it half dissolves.

40 minvegetarian

Khatta Meetha Kaddu

Khatta meetha kaddu cooks pumpkin down with fenugreek and fennel into a sweet-and-sour mash, the classic partner to poori.

30 minvegan

Khatta Meetha Karela

Khatta meetha karela balances bitter gourd with sugar and souring agents so the bitterness sits behind the sweetness.

1 hr 20 minvegan

Kobi Chana Dal Bhaji

Kobi chana dal bhaji cooks cabbage with soaked Bengal gram, which keeps its bite among the soft leaves.

2 hr 35 minvegan