If you know me, you know I love my potatoes and I love Indian Food. So here I’ve created a delicious recipe that combines both, Potatoes and Indian spices
Little Potatoes with skin, halved and marinated in a spiced yogurt base, then baked to golden crusty perfection, sprinkled with chopped cilantro, mint powder and a dash of lemon juice
Oh these were so good, that we’re still in Potato Coma (Trust me, its a thing!)
For this I used Boomer Gold Little Potatoes from @littlepotatoco and absolutely loved them. Now let’s dive into making these simple yet delicious Oven Roasted Potatoes with an Indian twist
You’ll Need:
15-20 baby potatoes with skin (washed and dried)
2 tbsp Greek yogurt
2 tbsp olive oil/ghee
Spices: 1 tsp each of salt, red chilli powder, coriander powder, garam masala, turmeric, pepper, cumin powder
6-7 cloves of garlic
4 thin wedges of lemon
2 tbsp finely chopped coriander
1 tsp mint powder – Optional but recommended
Instructions:
Preheat your oven to 425F
Cut your baby potatoes into halves and rest them in a bowl full of cold water
In another bowl, add Greek yogurt, spices, olive oil/ghee and mix thoroughly
Now drain your potatoes well and add to the marination. (Do not rest the marination)
In a baking tray lined with parchment paper, place your potatoes cut side down along with garlic cloves and lemon wedges
Toss into the oven for 20 mins
Remove from the oven and FLIP it over to bottom side down and brush the top with some olive oil/ghee
Toss it in the oven for 7-10 mins till they get golden brown. Keep a close eye
Remove from the oven, garnish with chopped coriander, mint powder, dash of lemon juice and serve immediately. You can serve these with a side of Tzatziki or serve as a side with your roast dinners!!
