Potatoes have made many appearances on this blog, both as a starring ingredient as well as used alongside various others. They may be the main part of the dish, they may be a thickening agent, or they may be served on the side. They are very versatile, as well as so tasty no matter how they have been cooked. Baby potatoes are in season here right now, and I’ve used them here. This is a very simple but satisfying way to prepare roast potatoes.

Of course, I cannot neglect to note that potatoes are looked at in a negative light by nutritionists and dieticians the world over, and that as a result, many do shy away from eating them despite their deliciousness. I suspect that French fries and chips, as well as a whole host of restaurant-made goodies, are what are behind this bad reputation, but my take is that “everything in moderation” is a good motto to eat well by. That’s why I try to bring in as wide a selection of recipe categories as I can through this blog: from sweets to salads, from traditional to fusion. I want for every single one of you to discover recipes here that please your palate. This roast potato recipe is one that I am confident will bring joy to many – even if you choose to take a smaller helping, on your healthcare professional’s orders!

These potatoes are not deep-fried, which is why there is no further disclaimer from me about eating them! I have gone easy on the oil, but you may add as much as you wish to, and the more you use, the crisper they will come out. I find that they make a great component in a more elaborate meal, alongside greens and dals, especially when you are having guests over and want to serve more options. People will naturally reach out for them, because it’s hard to say No to potatoes, but the overall plate will still contain a good balance between nutritious and more indulgent dishes.  Speaking of plates: these lovely spice-coated baby roast potatoes also look great, which always helps when it comes to plating an attractive meal.

Roast Potatoes

(Serves 4)

½ kilogram small potatoes (boiled)

½ teaspoon turmeric

2 teaspoons coriander (dhaniya) powder

1 teaspoon cumin (jeera) powder

1½ teaspoons garam masala

1 teaspoon dried mango powder

1 teaspoon chilli powder

Salt to taste

2 tablespoons chickpea flour

Coriander leaves

3 tablespoons oil

Boil and peel the potatoes and place them on a plate. Now add salt, turmeric, garam masala, jeera powder, dhaniya powder, mango powder, chilli powder and chickpea flour. Mix and coat the potatoes well. Allow to rest for about 30 minutes.

Heat a flat pan and add oil. Now, add the spiced potatoes. Allow to cook on a medium flame until they are golden and crisp on all sides.

Serve hot, garnished with coriander leaves.

The first time that I had these roast potatoes was at a very dear friend’s home, and after my customary tweaks, it became a staple in my home as well. I have used Indian spices so as to complement the rest of the meal, as I serve these often in my lunch thalis. You can feel free to try other variations – perhaps a rosemary, salt and garlic mix for a Continental result, or else some other spice mix that suits you. How ever you choose to flavour the roast potatoes, the easiness of this method is sure to make this recipe a regular feature at your home too. It goes without saying that the tastiness will also be a good reason to make it often!