Basic baby potato roast

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!  If you liked what you read, you can like Foodbetterbegood on facebook and instagram to get all the updates. You can also subscribe to get Foodbetterbegood in your email.    

Baby Potato Roast

Roasted baby potatoes are as cute as they’re tasty. I love baby potatoes. Peeling them is a pain though as the peel is thinner than that of the normal sized potatoes. But these roasted baby potatoes are worth the effort. These roasted baby potatoes go great alongside a pulav and raita or with plain steamed rice. I sautéed the boiled and peeled baby potaoes to golden brown perfection and coated them in freshly powdered spices and finally tossed it with some fresh whisked yogurt. The result – baby potatoes that are golden brown, fragrant and delicately spiced, crunchy yet soft and tender. If you like baby potatoes, this is a must-try recipe. You won’t be disappointed. I am sending this recipe to Blogging Marathon #33 for the theme – Fiction with Food. My story is about me and potatoes. Potatoes have been my best friends and we’ve come a long way. I am a very touchy cook, I sulk all day if my dish doesn’t turn out well or if is not well received (I am better now, I am more objective. I’ve realized that there can be people who don’t like a beautifully silky, dark chocolate mousse). My potato encounters: o     The very first time I ever cooked something was when we had a recipe writing exercise for our English composition class in class 8 and each of us had to prepare a dish at home and write it up in a recipe format. I made Aloo Tikkis with a recipe off the back of a calendar. They came out beautifully and I was thrilled. o     The French fries that we made for my sister’s stall at the school Christmas Sale didn’t work out that well. They turned limp and soggy because they were no longer hot but were sold out anyway. o     In my early married days, I’d make potato stir fries, potato fry, potato podimas and potato bajji. Even now I like adding them to thokkus, mutton gravies, Mochaikottai kuzhambu or anywhere else I can. o   The very first things that I made and that my daughter really liked eating was mashed potatoes. It was a strangely exhilarating experience. She was this tiny 8 month old but I was shit scared she’d spit it out. I wasn’t yet established as a good cook in my in-laws place (I doubt if I am even now)...
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