Roast potatoes is a dish well-loved in the western world. It goes perfect with any meat dish and green leafy veg or a hearty salad. That’s what roast potatoes are conventionally eaten with! Top it up with a dollop of lite sour cream if you want to enhance all that potato goodness. And you are good to go!
Yesterday I decided to prepare a little different from what we are usually used to eating for dinners in Indian households. Something else rather than the usual routine food: Dal chawal roti sabji. So I thought I would make mutton seekh kebabs. And anything that would go best with my meat kebabs had to be potatoes! An idea crossed my mind….should I make mashed potatoes or roast potatoes? DH is not too fond of mashed potatoes. Hence I thought roast potatoes should be a perfect accompaniment to my kebabs. However, with a twist! Why not prepare them the good old Indian style – Tandoori??!!
Roasted tandoori potatoes are an Indian style roast wherein the potatoes are marinated with yogurt, garlic, herbs and tandoori masala. It is a perfect dish if you want to enjoy a western style potato dish but with an Indian element added to it. It tastes delicious, its scrumptious and delectable. These potatoes roasted in the oven are mouth-watering, spicy and flavorful. They not only make a wonderful side-dish but also can be eaten as an appetizer.
P.S – Roast potatoes are supposed to be crispy on the outside and fluffy on the inside. When you pop it into the oven, make sure you know how crisp you want the potatoes to be. I just like them moderately crisp and that’s why I keep it in the oven for around 20-30 mins. However if you love the crust and want your potatoes to be super crispy, you need to keep them in the oven for a good 45 mins to 1 hour.
Rustic potatoes – 3-4 Peeled and Cut into quarters
Garlic – 2-3 cloves (finely chopped)
Lime juice – 1 tsp
Yogurt – 2-3 tbsp
Olive oil – 2-3 tbsp
Tandoori Masala – 2 tsp
Red chilli powder / chilli flakes – 1 tsp
Coriander / Cilantro – 1 small bunch chopped finely
Salt – as per taste
Wash and peel the potatoes. Cut each potato into quarters. Part boil them for around 10 mins.
After 10 mins, drain the potatoes.
Finely chop the garlic and coriander leaves.
Prepare the marinade. In a mixing bowl, add the yogurt, garlic, coriander leaves, lime juice, tandoori masala, red chilli powder / chilli flakes, olive oil and salt. Mix everything.
Coat the potatoes with the marinade.
Preheat your oven to 180-190 degree Celsius. Layer the marinated potatoes in a baking dish or tray. When the oven is ready, pop in the potatoes and cook for around 20-30 mins.
For a moderately crisp exterior, cook in the oven for 20-30 mins.
For potatoes heavily crisped and browned on the outside and fluffy on the inside, cook for 45 mins – 1 hour.
Roasted tandoori potatoes are done. Enjoy them with any meat dish and a garden salad on the side. For vegetarians, enjoy them as an appetizer or a hearty snack with sour cream!