Jun 13, 2013

Roasted Masala Potatoes

Roasted Masala Potatoes

There’s a chill in the air. It’s raining again and this has been the coldest spring since 1962.

So now I’m not sure what to cook. Or wear. I keep going back and forth between dinner salads and light, spring-like dishes and Chili con Carne and other hearty stews. And between t-shirts, skirts, flip-flops and long sleeves or even sweaters. I’m confused! But that’s a natural state for me.

My girl Anouhk (try not to be overwhelmed by the sheer amount of recipes on her website!) shared this beauty with me. I turned it into a laid-back roasted masala potato recipe and have eaten these religiously for the past 2 weeks. They go with just about anything you can think of… and then some.

They’re a crowd pleaser; just fill up that roasting tray and you can feed a small army. Loads of flavour, they have a really nice kick to them and because of the lemon and turmeric they are warming but fresh at the same time.

 

Ingredients:

2 pounds potatoes
1 large onion
1 green chili pepper
1 tsp ground coriander
1/2 tsp turmeric
1 tsp mustard seeds
1/2 tsp cumin seeds
1 1/2 tsp kosher salt
pinch of asafoetida (optional)
2 tbsp fresh lemon juice
2 to 3 tbsp sunflower oil

 

Directions: 

It’s really quite a basic recipe.
Roasted Masala Potatoes

Peel and slice the onion in half-quarts.
Roasted Masala Potatoes

Deseed and finely chop the green pepper. This gives a nice bit of warmth, but if you’re a pepper wuss, feel free to tone it down.
Roasted Masala Potatoes

Peel and cube the potatoes. I used firm roasting potatoes.
Roasted Masala Potatoes

 
Don’t leave the potatoes too big or the onions will have burnt before the potatoes are even done. They’ll still look pretty but will be disturbingly raw on the inside and you’ll be branded a terrible cook. Don’t say I didn’t warn you.
 

Wash ‘em and store them in water until you’re ready to use them.
Roasted Masala Potatoes

Mix the ground coriander with the kosher salt and turmeric.
Roasted Masala Potatoes  

Asafoetida is one of the most profoundly strange spices I’ve ever cooked with. Uncooked it smells like the devil is hiding out in your kitchen cabinet; pure sulfur. It smells really offensive when it’s uncooked, so you need to store this in an airtight container. However, as soon as it’s cooked it magically transforms into something that smells exactly like sautéed garlic, leek and onions. Crazy stuff.

 

Add a pinch of asafoetida, or leave it out.
Roasted Masala Potatoes

Combine the spices.
Roasted Masala Potatoes

 
I can use my roasting tray on the stove top, but you can also use a skillet and transfer it to a casserole later.
 

Heat the oil and add the mustard and cumin seeds. Cook them until they start to pop. It’s a cute sound.
Roasted Masala Potatoes

Add the onion and chili-pepper, cook for 3 minutes and add the (drained) potatoes.
Roasted Masala Potatoes

Squeeze the lemon juice over the potatoes and sprinkle the spice mix in there.
Roasted Masala Potatoes

Stir until all potatoes are beautifully yellow. I love the colour of turmeric.
Roasted Masala Potatoes

Ready to go into the oven now.
Roasted Masala Potatoes

 
Roast the potatoes in a preheated oven at 200C° (400F°) for roughly 30 minutes, depending on the size of your potatoes. Stir once or twice during the cooking process.
 

I love side dishes that are easy to make and look so beautiful.
Roasted Masala Potatoes

Especially when they taste as phenomenal as these potatoes do!
Roasted Masala Potatoes

Thanks girly!
 

Roasted Masala Potatoes
Ingredients
    2 pounds potatoes
    1 large onion
    1 green chili pepper
    1 tsp ground coriander
    1/2 tsp turmeric
    1 tsp mustard seeds
    1/2 tsp cumin seeds (1 tsp if you like a heavier flavour)
    1 1/2 tsp kosher salt
    pinch of asafoetida (optional)
    2 tbsp fresh lemon juice
    2 to 3 tbsp sunflower oil

Directions
    Peel and slice the onion in half-quarts. Deseed and finely chop the green pepper. Peel and cube the potatoes (roughly 1 to 1 1/2″ cubes), wash them and store them in water until you need them.

    Mix the ground coriander, kosher salt, pinch of asafoetida and turmeric. Heat the oil and add the mustard and cumin seeds. Cook them until they start to pop. Add the onion and chili-pepper, cook for 3 minutes and add the (drained) potatoes. Squeeze the lemon juice over the potatoes and sprinkle the spice mix in there, stir to combine.

    Roast the potatoes in a preheated oven at 200C° (400F°) for roughly 30 minutes, depending on the size of your potatoes. Stir once or twice during the cooking process.

Meal type: Side Dish, Potatoes
Servings: 4 to 6
Copyright: © kayotickitchen.com

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    7 Comments »

    1. 1

      Looks really tasty.

      Maria on Jun 13, 2013 @ 5:53 pm Reply
    2. 2

      Yum! These look totally amazing. :)

      sara on Jun 13, 2013 @ 9:50 pm Reply
    3. 3

      Thanks, Kay, these potatoes look delicious, and would be great with summer’s grilled foods.
      The link you listed for Anouhk takes us to chocolate cake recipes. Did you intend something different?

      PJ Carz on Jun 13, 2013 @ 10:34 pm Reply
      1. No, that’s her blog… I was just yanking her chain a bit, she only has one recipe up :)

        Kay on Jun 14, 2013 @ 9:05 am Reply
    4. 4

      Oh this is so yummy. I can’t wait to try this recipe. What type of potato do you recommend?

      Richard on Jun 14, 2013 @ 2:25 pm Reply
      1. One that holds its shape. I used Desiree… they’re perfect.

        Kay on Sep 14, 2013 @ 9:48 am Reply
    5. 5

      This was so simple and so tasteful delicious. Thx. 

      Anne on Mar 11, 2014 @ 9:08 pm Reply

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