Chettinad Baby Potato Roast

Name: Chettinad Baby Potato Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g baby potato (washed); 1 l water (for boiling); 0.5 tsp salt (for the roast); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 3 pcs dried red chili; 1 tsp coriander powder; 1 pinch turmeric powder; 2 pcs curry leaves (small sprigs); 6 pcs garlic (cloves); 1 inch ginger (peeled); 10 pcs shallot (peeled); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 1 tsp tamarind paste

RATING

4.5/5(67)

TASTE SCORE

8/10

Baby potatoes are simmered until tender, then coated in a bold Chettinad spice mix and roasted in the pan until crisp at the edges. Spicy, earthy, and full of South Indian flavor, this makes a great side for rice or rasam.

PREP

15m

COOK

25m

SERVES

1 KATORI

238 cal

SERVINGS

METHOD · 9 STEPS

boil · ~15 min
Boil the baby potatoes until just tender.
1.Place the baby potatoes in a pot with water and bring to a boil.
2.Cook until the potatoes are just tender but not falling apart, about 12 to 15 minutes.
3.Drain well and let them cool slightly.
4.Peel if desired and prick each potato lightly with a fork.
TIPDo not overcook the potatoes or they will break while roasting.
roast · ~2 min
Roast the whole spices for the Chettinad mix.
1.Heat a dry pan over low heat.
2.Add fennel seeds, cumin seeds, black peppercorns, and dried red chili.
3.Roast until fragrant and lightly darkened, about 1 to 2 minutes.
4.Take off the heat and let them cool slightly.
mix · ~1 min
Grind the spice mix.
Grind the roasted spices with coriander powder to a coarse powder. Keep it slightly textured for a rustic roast.
prep · ~2 min
Crush the aromatics.
Pound or pulse the garlic, ginger, and shallot to a coarse mixture without adding water.
temper · ~1 min
Make the tempering.
1.Heat sesame oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and stir for a few seconds.
saute · ~5 min
Cook the shallot, ginger, and garlic mixture.
Add the crushed aromatic mixture and sauté until the raw smell disappears and the shallots soften, about 4 to 5 minutes.
saute · ~1 min
Add tamarind, turmeric, salt, and spice powder.
Stir in tamarind paste, turmeric powder, salt, and the ground Chettinad spice mix. Cook for 1 minute so the masala turns fragrant and coats the pan lightly.
TIPKeep the heat low at this stage so the spices do not burn.
roast · ~10 min
Roast the potatoes in the masala.
1.Add the boiled baby potatoes to the pan.
2.Toss gently so every potato is coated well with the masala.
3.Cook on low to medium heat, turning every few minutes, until the edges are roasted and lightly crisp, about 8 to 10 minutes.
TIPUse a wide pan and avoid overcrowding so the potatoes roast instead of steam.
serve
Serve the Chettinad baby potato roast hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled potatoes very well and let surface moisture evaporate before roasting, or the masala will turn pasty instead of clingy.
2
Pricking each potato helps the tamarind-spice masala seep in, so the centers taste seasoned and not just the outside.
3
Keep the ground spice mix slightly coarse; that texture gives the roast its characteristic rustic Chettinad coating.
4
Use a wide heavy pan and turn the potatoes gently every few minutes so they crisp without breaking apart.
5
If the masala starts catching on the pan after adding tamarind, lower the heat immediately and toss rather than stir aggressively.
6
This roast tastes even better after 15 to 20 minutes of resting, when the potatoes absorb the shallot, garlic, and spice flavors.
7
Leftovers reheat best in a skillet, not the microwave, to bring back the crisp edges.