No, this is not one of those spicy Indian masala roast potato recipes. In fact, the only spice used in this recipe is pepper. The 5-ingredient Indian style roast potatoes simply makes use of the spices and herbs that are easily available in an Indian kitchen, resulting in an extraordinary roast potatoes flavour.
This lovely dish uses ghee, that nutty, uniquely made clarified butter found in most Indian households. Clarified butter, when simmered further leaves behind ghee that is wonderfully aromatic. If you’re eating rice and dal, you must pour a teaspoon of ghee over the rice and mix it with the dal to give it a nutty and aromatic kick. And the herbs? You needn’t look far with this one: coriander (cilantro) and bay leaves. Again, commonly found here, as it must be wherever you are! You see, rosemary, thyme and basil (the Italian variety) aren’t a common feature here, unless you buy it dry, or grow them yourself.
Perfectly suited to accompany any dish, the 5-ingredient Indian style roast potatoes is healthy, gluten-free and vegan. Whether you’re pairing it with roast chicken or vegetables, or even rice and dal, you’ll be mighty pleased with this potato-wonder dish. You could also eat just the roast potatoes (like I did as soon as I made them), and top it off with some homemade sour cream if you wish. The next day, I ate my 5-ingredient Indian style roast potatoes with roast carrots, paneer (cottage cheese), onions, garlic, mushrooms and capsicum; I topped it off with some homemade sour cream and sprinkled almond powder and finely chopped coriander fronds. Yum!
Perfectly suited to accompany any dish, the 5-ingredient Indian style roast potatoes is healthy, gluten-free and vegan. Whether you’re pairing it with roast chicken or vegetables, or even rice and dal, you’ll be mighty pleased with this potato-wonder dish that uses ghee, and local herbs.
- 1 kg 2 lbs potatoes
- 2 bay leaves fresh
- 1 teaspoon freshly ground pepper powder
- 1 teaspoon salt
- 2 tablespoon ghee a class of clarified butter
- 2 tablespoons finely chopped coriander fronds
Preheat the oven to 200ºC (400ºF).
Wash, clean and cut the potatoes into 2.5- to 4-cm (1- to 1.5-inch) quarters.
Put them in a deep vessel, add water and bring the water to a boil. Lower the flame when it does, and let it simmer for 10 minutes.
Drain the potatoes and add them to a baking pan. Add the pepper powder, salt, and ghee and mix until all the potatoes are (sort of) evenly coated.
Put the bay leaves either in the middle or the edges of the pan and keep it in the oven for 40 minutes.
Half way through (20 minutes), take the pan out and turn the potatoes so they are evenly roasted.
Take the potatoes out when slightly golden and sprinkle the coriander leaves on top.
Serving: Serve hot, and with homemade sour cream, if you want.
How To Make Sour Cream (not just spice)