February 6, 2012

Oven roasted potato curry

I am yet to find a person who would say "NO" to potatoes. For most of us, potato fry is more than a comfort food. Usually I make potato fry on the stove top, but this time I tried it in the oven. Result ?!?!?! - Perfect & evenly roasted spicy & crispy potato curry, that too with very less oil !!!! What more do you need ?!?!

Only after this, I realized that making potato fry in the oven is one of the easiest things to do!! I am also planning to try okra fry / eggplant fry in a similar way sometime soon. 

Oven roasted potatoes can be used as a side for rice varieties.

Medium sized potatoes - 6-8 nos (I used yukon gold. This recipe should work for other varieties too)
Red chilli powder - 2-3 tsp (adjust to your spice level)
Hing - 1-2 tsp
Salt - to taste
Olive oil - 1-2 tbsp

Preheat oven to 400 degrees Farenheit.

Peel outer layer of potatoes & chop them into cubes of equal size (about 1 inch). Lay them in a single layer on a non-stick sheet tray.

Drizzle 1-2 tbsp of olive oil over the potatoes. Sprinkle red chilli powder, salt & hing. Toss the potatoes with your hands until you've got all the potatoes coated with oil & spices.

Return it to the oven and bake for a total time of 20 mins or until desired crispiness (look out for brown crispy outer layer), stirring once in between (after 10 mins).


1 comment :

  1. Standard snack back then for us by Anand as I am not a potato fan. We would use the red skin one from costco with the skin on