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.
Ingredients
- 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
Directions
- 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
Looks so delicious! Love the seasoning you’ve added to the potatoes.
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Thank you!
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