Indian Style Roasted Potatoes Food

INDIAN-ISH BAKED POTATOES

Steps:

• Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
• Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
• Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.

INDIAN POTATOES

Steps:

• HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
• BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
• MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
• ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
• GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!

ROASTED POTATOES WITH NORTH INDIAN SPICES

Steps:

• Preheat oven to 400.
• Combine 1 T oil and potatoes, tossing to coat. Set aside.
• Heat remaining oil, mustard seeds, and chiles in a large skillet over med-high. Cook 1 1/2 min or til seeds begin to pop. Reduce heat to med-low. Add ginger, garlic, and jalapeno to pan; cook 1 min, stirring constantly. Stir in salt, turmeric, and garam masala; cook 1 min, stirring constantly. Add spice mixture to potatoes; tossing to coat. Arrange potatoes in a single layer in a 13x9 inch baking pan coated with cooking spray.
• Bake at 400 for 40 min or til tender and browned, stirring every 10 minutes. Stir in cilantro, mint and juice. Serve with lime wedges.

INDIAN-STYLE POTATOES - KHATTA ALOO

Steps:

• In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
• Add the onion and cook 1 minute.
• Add the garlic, hot chile, and ginger, and cook until the onion is tender.
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
• Warm the dish through until hot and garnish with the cilantro and mint leaves.
• Serve hot.

INDIAN STYLE ROASTED POTATOES

Steps:

• Cut potatoes into pieces and boil them until almost done. Drain and put on sheet pan in a single layer.
• Spray with oil. Sprinkle with salt and sambar powder.
• Turn over and repeat application of oil, salt and sambar powder.
• Put into 350-400 degree oven (depending on how crispy you like them) and cook for 20 minutes, turning once or twice.

EAST INDIAN ROASTED POTATOES

Steps:

• Heat the oil in a large frying pan until hot and add cumin seeds. When cumin begins to brown, add potatoes and onions.
• Toss potatoes until coated with spice-infused oil. Reduce heat and pan-roast potatoes, turning occasionally, for 10 minutes or until browned and crisp. Season with salt and pepper and serve.