Potato Roast

A delicious South Indian-style potato roast with crispy edges, soft centers, and a flavorful coating of chili powder, turmeric, and curry leaves. Perfect with sambar rice, rasam rice, curd rice, or chapati.

Total time: 30 minutes

Servings: 4

Ingredients

• Potatoes – 4 medium

• Oil – 3 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Urad dal – 1 tsp (optional)

• Curry leaves – 1 sprig

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Sambar powder – ½ tsp (optional)

• Asafoetida (hing) – a pinch

• Salt – to taste

Instructions:

Peel and cut the potatoes into small, even cubes. Rinse and drain well. For faster cooking, boil them for 5–7 minutes until just slightly tender, then drain.

Heat oil in a wide pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, curry leaves, and hing.

Add the potatoes, turmeric, chili powder, coriander powder, optional sambar powder, and salt. Mix gently to coat evenly.

Cook uncovered over medium-low heat for 15–20 minutes, turning every few minutes. Let the potatoes sit undisturbed between turns to develop golden, crispy edges. Add a little oil if needed.

Serve with Sambar rice, Rasam rice, Curd rice.