A wise person once said – “If you want to test the strength of the bond between the maamiyaar and marumagal, ask them which way they’d cook potatoes for a dinner party. If you want to test the bond between two brothers, ask them to lend the other their car with a smile.”
People pay more attention when you prefix it that way. It’s not totally untrue.
I am not exaggerating when I say the potato roast sparked off one of the biggest controversies in the family. A controversy so massive it spanned a week, traversed from potatoes to sambar to fridge shelf space to kids to clothes to opinions of relatives to waking up times to respect to freedom to total chaos and altered the family equation permanently. If you are expecting the ugly details of that family controversy, I am sorry. I am not about to wash the dirty linen in public for pageviews, for facebook likes, for blog traffic. Never!
I am planning to sell the rights of that story to a SUN TV mega-serial.
This baby potato roast is so basic, you may refuse to accept this as a recipe; Rightly so. However this baby potato roast is proof that tasty things can happen if you keep it simple, let the main ingredient shine and add a lot of oil.
This potato roast is splendid with just about any kind of rice – lemon rice, curd rice, sambar rice, rasam rice, ghee rice etc. This potato roast also goes well with phulkas. Enjoy!
- Baby potatoes – ½ kilo
- Red chilli powder - 2 tsp
- Turmeric powder – ½ tsp
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Salt to taste
- Cooking oil – 4-5 tbsp
- Boil potatoes in a large pot of water until cooked through but not mushy.
- Drain the water and transfer the boiled potatoes to room temperature water and allow to cool.
- Once cool, drain the water and halve the potatoes.
- In a large thick bottomed iron pan or kadai, add the oil. When the oil turn hot, add the spice powders. Mix well. Transfer the boiled and halved potatoes to the pan. Mix gently until the potatoes are uniformly coated with the spice powders.
- Turn heat to low and cook covered for 15 minutes.
- Open and turn over potatoes from time to time.
- Open the lid and cook for another 5 minutes or until the potatoes develop crispy edges. Switch off. Serve hot. Enjoy!