East Indian Roasted Potatoes Recipes

INDIAN POTATOES

Steps:

• HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
• BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
• MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
• ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
• GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!

EASY BOMBAY POTATOES

Steps:

• Preheat your oven to 200°C / Gas Mark 6 / 390°F
• Place the potatoes in a large saucepan and cover with water.
• Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
• Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
• Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

INDIAN STYLE ROASTED POTATOES

Steps:

• Cut potatoes into pieces and boil them until almost done. Drain and put on sheet pan in a single layer.
• Spray with oil. Sprinkle with salt and sambar powder.
• Turn over and repeat application of oil, salt and sambar powder.
• Put into 350-400 degree oven (depending on how crispy you like them) and cook for 20 minutes, turning once or twice.

INDIAN-ISH BAKED POTATOES

Steps:

• Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
• Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
• Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.