Assamese Grilled Potatoes

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.

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