Ajwain Roasted Potatoes
This simple yet incredibly flavorful side dish features tender, golden-brown roasted potatoes infused with the unique, pungent aroma of ajwain (carom seeds), perfectly complementing their natural sweetness.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Wash the potatoes thoroughly. You can peel them if desired, but leaving the skin on adds texture and nutrients. Cut the potatoes into uniform 1-inch (2.5 cm) cubes to ensure even cooking. Pat them very dry with a kitchen towel.
In a large mixing bowl, combine the cubed potatoes, olive oil, carom seeds, turmeric powder, sea salt, and freshly ground black pepper. Toss vigorously until all the potato pieces are evenly coated with the oil and spices.
Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Give them enough space to roast and crisp up rather than steam.
Roast for 30-35 minutes, or until the potatoes are golden brown, tender on the inside, and crispy on the outside. Flip them halfway through the cooking time (around 15-20 minutes) to ensure even browning.
Once cooked, remove from the oven. Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro, if using, and serve immediately as a delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Uniform Cubes: Cutting potatoes into similarly sized pieces ensures they cook evenly. Irregularly sized pieces will result in some being overcooked and others undercooked.
- 2Don't Overcrowd: For truly crispy potatoes, spread them in a single layer on the baking sheet. If the pan is too full, the potatoes will steam instead of roast, leading to a softer texture. Use two baking sheets if necessary.
- 3Dry Potatoes are Key: After washing, thoroughly pat the potato cubes dry. Excess moisture creates steam, preventing the potatoes from browning and crisping up properly.
- 4Adjust Ajwain: Carom seeds have a strong, distinctive flavor. If you're new to ajwain, start with 3/4 tsp and increase to 1 tsp or more in future batches based on your preference.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of red chili powder or a pinch of cayenne pepper along with the other spices for a touch of heat.
Root Vegetable MedleyRoot Vegetable Medley
Incorporate other root vegetables like carrots, parsnips, or sweet potatoes, cut to a similar size, for a more diverse roasted side.
Garlic & GingerGarlic & Ginger
For an extra layer of Indian flavor, add 1 teaspoon of minced garlic and 1/2 teaspoon of grated fresh ginger to the potatoes before roasting.
Why this is on our healthy list.
Digestive Aid
Ajwain (carom seeds) is traditionally known for its digestive properties, helping to alleviate indigestion and bloating.
Energy Source
Potatoes are a good source of complex carbohydrates, providing sustained energy, and are rich in potassium, an essential electrolyte.
Antioxidant Boost
Turmeric contains curcumin, a powerful antioxidant and anti-inflammatory compound, while olive oil provides healthy monounsaturated fats.
Frequently asked questions
Carom seeds, also known as ajwain, are small, oval-shaped seeds with a pungent, slightly bitter taste reminiscent of thyme. They are commonly used in Indian cooking for their distinct flavor and digestive benefits.
