Red, the right size, creamy moist, and low on sugar….Lady Rosetta the red potatoes are a cooks delight. Their waxy texture helps them stay firm throughout cooking, making them ideal for stews, soups, roasting, mashing, and salads. They roast beautifully, keep shape and add colour and nutrition to the meal plate. Loaded with fibre, B vitamins, and iron these red beauties are a delicious source of starchy energy in our diets. Naturally low in sodium these potatoes are concentrated sources of potassium and a boon to the hypertensives.
A sumptuous South Indian meal combo is incomplete without a potato roast. Foodialogues brings to you a delicious minimal-oil red potato roast to complement a spicy sambhar. I discovered these beauties in the markets of Gurugram & quickly put them into use.
RED POTATO ROAST RECIPE
Ingredients for Red Potato Roast:
- Red Potato 500gms
- Salt To Taste
- Oil 1 Tbsp
- Chilly Powder 1 Tsp
- Turmeric Powder 1tsp
- Sambhar Powder 1tsp
- Channa Dal/Bengal Gram 1tsp
- Urad Dal/Black Gram 1tsp
- Mustard seeds
Preparation Method for Red Potato Roast Recipe:
- Wash and towel dry the potatoes. Cut them into 1-inch cubes and drop the cut cubes in safe water.
- Take a heavy-bottomed pan. Add oil and mustard seeds .when it splutters add the dals and fry till golden brown.
- Drain the potatoes and add to the oil. Lower the flame. Sprinkle the required salt. add the turmeric powder. Cover and cook for about 10 minutes.
- Remove the lid and gently toss the potatoes in the pan. leave them in a thin layer to roast well on low heat.
- Once crisped add the chilly and Sāmbhar powder. Toss and remove from flame.
- Serve hot with sambhar, rice, rasam, and curd.
Delicious “Red Potato Roast” is ready 🙂
