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Crispy on the outside, fluffy on the inside, these pan-roasted potatoes are a South Indian comfort food classic. Tossed in a simple yet flavorful spice blend, they make the perfect side for sambar or rasam rice. A quick and easy dish that everyone loves.
Boil the Potatoes
Prepare the Tempering (Tadka)
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Crispy on the outside, fluffy on the inside, these pan-roasted potatoes are a South Indian comfort food classic. Tossed in a simple yet flavorful spice blend, they make the perfect side for sambar or rasam rice. A quick and easy dish that everyone loves.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 206.24 calories per serving with 3.42g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Roast the Potatoes
Serve
Add 1/2 tsp of fennel seeds (saunf) to the tempering and sprinkle 1/2 tsp of freshly ground black pepper at the end for a peppery, aromatic flavor.
After the tempering, add one thinly sliced onion and sauté until golden brown before adding the potatoes. This adds a lovely sweetness and texture.
Use 500g of baby potatoes. Boil them whole, then halve them before adding to the pan. They develop an excellent crust.
Garnish with 2 tablespoons of finely chopped fresh cilantro (coriander leaves) just before serving for a fresh aroma.
Potatoes are rich in complex carbohydrates, which provide sustained energy, making this a filling and satisfying side dish.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
The spices used, such as turmeric and asafoetida (hing), are known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory effects. Curry leaves are also rich in antioxidants that protect the body from oxidative stress.
One serving of this Potato Roast contains approximately 210-230 calories, primarily from the potatoes and the oil used for roasting.
Yes, in moderation. Potatoes are a good source of potassium and Vitamin C. This dish is pan-roasted, which uses less oil than deep-frying. To make it healthier, you can reduce the amount of oil or try baking or air-frying the potatoes.
Absolutely! For an oven, toss the boiled and cubed potatoes with oil and spices, then bake at 200°C (400°F) for 20-25 minutes until crispy. For an air fryer, cook at 190°C (375°F) for 15-18 minutes, shaking the basket halfway through. You can prepare the tempering separately and toss it with the roasted potatoes at the end.
Mushy potatoes are usually the result of over-boiling. Boil them only until they are fork-tender but still hold their shape. Letting them cool completely after boiling also helps them firm up and prevents them from breaking during roasting.
This dish is a classic South Indian side. It pairs perfectly with Sambar Rice, Rasam Rice, Curd Rice, or even as a side for flatbreads like chapati or roti.
Yes, you can substitute with sweet potatoes for a different flavor profile. They cook faster, so reduce the boiling time slightly. The dish will have a sweet and spicy taste.