Potatoes are always a hit in my family, especially the baby potatoes. I usually marinate it and make a dry curry which can be eaten with rice or rotis. My mom makes it often and I have adapted the recipe. Today I decided to use similar spices but roast it and serve it as a side.


  • 1 pound baby potatoes (1/2 kg potatoes)
  • 3 tbsp olive oil
  • 1/2 large red onion finely sliced
  • Marinade:
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • salt to taste
  • Herb Sauce:
  • 4 tbsp cilantro/ coriander leaves
  • 4 tbsp fresh mint
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic
  • 1 tbsp lemon juice


  • Wash and cook baby potatoes for 8-10 minutes
  • Drain and peel
  • Mix all the ingredients for the marinade
  • Add to potatoes and mix
  • Put all ingredients for herb sauce in a food processor and blend
  • Add 2 tbsp of the herb sauce to the potatoes and mix
  • Let it sit for 30 minutes to 3 hours
  • Heat oven to 450ºF (230ºC)
  • Add a tbsp oil on a sheet pan
  • Add potatoes to the pan. With a bottom of a measuring cup, gently smash each potato to 1/2 inch thick
  • Drizzle 1 tbsp of olive oil on the potatoes
  • Roast for 40-50 minutes. Flip them after 20 minutes
  • Heat 1 tbsp oil
  • Fry onions till golden brown and crisp. Sprinkle some salt when frying to crisp it up faster
  • Once potatoes are crisp, remove and place on serving dish. Garnish with herb sauce and fried onions
  • Serve hot

2 Comments Add yours

  1. Looks so delicious! Love the seasoning you’ve added to the potatoes.


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