Kaara Curry Roast - South Indian Oven Roasted Potatoes
Skip the pan and roast these magical potatoes in a sheet pan. It is one of my favourites to have with sambar and rasam rice.
Servings 2
Ingredients
For roasting
- 4 potatoes medium sized
- 2 tsp oil i use vegetable oil
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1/2 tsp hing
- salt
For tadka/thalipu
- 1 tbsp oil i use sesame or coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 tsp ajwain or cumin
- 2 cloves garlic
- curry leaves, coriander leaves or mint leaves
Instructions
Preparing the potatoes
- Peel and chop potatoes into wedges. Place in a microwave safe bowl and cover with a cling film or a microwave splatter lid. Microwave in high for 4 minutes.
- Toss them in 2 tsp oil ( i use vegetable oil), chilli, turmeric, hing, and salt. Ensure all pieces are evenly coated.
Roasting the potatoes
- Line a baking sheet with foil or parchment paper and layer the potatoes in a single file
- Bake at 220C for 20 - 25 minutes. Toss them around halfway through once.
Making a tadka
- To a small wok, heat 1 tsp oil ( i use sesame/coconut oil) and add mustard, urad, ajwain/cumin and garlic to roast till mustard pops and garlic mildly browns
- Add to the roasted potatoes and mix lightly. Add herbs for garnish
Notes
- Garlic is optional, but I love the flavour of ajwain and mint in this recipe.
- Add a pinch of baking soda if boiling in an open pot. It makes the potatoes really soft, gives rough crevices on sides and gives the most amazing roast potatoes. This tip is from the book Masala Lab.