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.
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.