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Indian Roasted Potatoes

Since I’m on a mission to lose my Covid-19 weight, I’ve been eating a lot a vegetables; and I mean a lot of vegetables!! This is not a particular hardship, since I love them. I’ve been challenging myself to keep it interesting by coming up with creative ways to serve them. Visual appeal and taste are paramount. As I have mentioned in previous posts, adding spices and condiments really change things up. This week, we are going Indian with the use of Garam Masala, which is a spice blend that includes, but not limited to coriander, cumin, black pepper, cardamom and cinnamon. This side can be made ahead and served at room temperature. I am also using my continual go-to condiment cilantro-chili sauce. I just can’t get enough of it! It is easy to make and I find that I have been putting it on my hard-boiled eggs, as well as mixing it with Greek yogurt as a dressing for chicken, or grilled flank steak salads.

INDIAN ROASTED POTATOES WITH CILANTRO-CHILI SAUCE

INGREDIENTS:

  1. 3-4 Yukon gold potatoes, scrubbed and sliced 1/2 inch

  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  3. 2 teaspoons Garam Masala

  4. 1/2 bunch cilantro, both leaves and tender stems

  5. 2 green chilies, seeded and finely chopped (I use jalapeño)

  6. 2 garlic cloves, pressed or grated

  7. 1/4 cup sliced and toasted blanched almonds

  8. 1 tablespoon white wine vinegar

  9. 2 tablespoons fresh lime juice

  10. 1 cup Greek yogurt

  11. 1/4 sliced green onions

  12. 1 teaspoon nigella seeds or black sesame seeds (optional)

INSTRUCTIONS:

  1. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

  2. Scrub and slice Yukon golds 1/2 inch (I use 1 medium potato per person). Place in a large bowl and drizzle olive oil; then toss with your hands. Place on parchment paper leaving 1 inch between slices. Sprinkle each slice with garam masala.

  3. Roast potato slices in oven for 40-50 minutes, turn slices over after the first 25 minutes. Potatoes are done when slightly golden and a knife slides easily through each slice.

  4. Meanwhile in a food processor, pulse to combine, 1/4 cup extra-virgin olive oil, the cilantro, chilies, garlic, almonds, lime juice, and a large pinch of salt, until it forms a chunky puree. Taste and add more salt if needed.

  5. In a small bowl, combine Greek yogurt with salt and freshly ground black pepper to taste. Thinly slice green onions, both the white and the green.

  6. On a decorative platter, spoon yogurt on the bottom. Stack your potato slices so they make a pyramid. Place small spoonful’s of cilantro-chili sauce on potatoes. Sprinkle with green onions and nigella seeds.

Serves:2-4

“Every challenge, every adversity, contains within it the seeds for opportunity and growth.” Roy Bennett
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