Assamese Grilled Potatoes
Baby potatoes are par-boiled, coated in a pungent mustard oil and spice marinade, then grilled to smoky perfection. This simple yet flavorful side dish from Assam brings a unique rustic charm to any meal.
For 4 servings
Par-boil the Potatoes
- Place the scrubbed baby potatoes in a medium pot. Cover with water and add 1/4 tsp of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes until the potatoes are fork-tender but still firm enough to hold their shape.
- Drain the potatoes thoroughly in a colander and let them cool and steam dry for 5-10 minutes.
Prepare the Marinade
- While the potatoes are cooling, combine the mustard oil, finely chopped onion, green chilies, ginger paste, and garlic paste in a large mixing bowl.
- Add the turmeric powder, red chili powder, and the remaining 3/4 tsp of salt. Stir until everything is well combined into a fragrant paste.
Marinate the Potatoes
- Add the slightly cooled, dry potatoes to the bowl with the marinade.
- Gently toss with a spoon or your hands until each potato is evenly and generously coated.
- Let the potatoes marinate for at least 15-20 minutes at room temperature to allow the flavors to penetrate.
Grill to Perfection
- Preheat your grill (outdoor or stovetop grill pan) to medium-high heat.
- If using skewers, thread 4-5 marinated potatoes onto each one. If not using skewers, you can place them directly on the grill.
- Place the potatoes on the hot grill and cook for 10-12 minutes, turning every 2-3 minutes.
- Continue grilling until the potatoes are heated through and have developed beautiful char marks on all sides. You can brush any remaining marinade onto the potatoes halfway through grilling.
Garnish and Serve
- Once cooked, carefully remove the potatoes from the grill and transfer them to a serving dish.
- Squeeze fresh lime juice over the hot potatoes and garnish generously with chopped coriander leaves.
- Serve immediately as a delicious appetizer or side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure potatoes are completely dry after boiling; this helps the marinade adhere better and promotes crispiness on the grill.
- 2For a less pungent mustard oil flavor, gently heat the oil in a small pan until it just begins to smoke, then let it cool completely before using it in the marinade.
- 3If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- 4This recipe works wonderfully in an air fryer. Cook at 200°C (400°F) for 12-15 minutes, shaking the basket halfway through, until golden and slightly crispy.
Adapt it for your goals.
Spice Level
For an authentic, fiery Assamese kick, add a tiny pinch of bhut jolokia (ghost pepper) powder to the marinade. Use with extreme caution.
FlavorFlavor
Incorporate 1 tablespoon of finely chopped fermented bamboo shoot (khorisa) into the marinade for a traditional sour and pungent flavor.
Protein BoostProtein Boost
Add cubes of paneer or firm tofu to the marinade and grill them alongside the potatoes for a more substantial dish.
Cooking MethodCooking Method
Instead of grilling, pan-fry the marinated potatoes in a skillet with a little extra mustard oil over medium-high heat until golden brown and crisp on all sides.
Why this is on our healthy list.
Rich in Antioxidants
Spices like turmeric, ginger, and garlic are packed with powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Source of Complex Carbohydrates
Potatoes provide complex carbohydrates, which are a primary source of sustained energy for the body and brain, helping to keep you feeling full and energized.
Contains Heart-Healthy Fats
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health when consumed in moderation.
Frequently asked questions
A single serving of approximately 1 cup (160g) contains around 180-220 calories. The main sources of calories are the potatoes and the mustard oil.
