potato roast recipe, how to make potato roast | aloo roast recipe

potato roast recipe, aloo roast recipe

potato roast or aloo roast recipe is simplicity at its best. this recipe is quick and easy to prepare and serve the purpose of a spicy side dish. all you need is to boil the potatoes and roast them with the spice powders.

this potato roast recipe is also good when you want to prepare a side dish on a short notice. one more similar south indian potato recipe which can also be made as a side dish is potato podimas. both these potato recipes does not require much cooking skills and can be prepared by bachelors also. you can also check spicy mushroom roast recipe made in north indian style.

in this recipe i have used sambar powder to give that added zing. if you don’t have sambar powder just make the recipe with red chili powder and turmeric powder. this recipe is slightly spicy and hot, so you can reduce the spices as per your preference. this is also a no onion no garlic recipe.

you can serve potato roast as a side dish with sambar rice or rasam rice or dal rice combo.

potato roast recipe, aloo roast recipe

if you are looking for more potato recipes then do check jeera aloo, potato 65peri peri potato wedges, tandoori alooaloo chaat and mathura ke dubki wale aloo.

aloo roast or potato roast recipe below:

5.0 from 1 reviews
aloo roast or potato roast recipe
 
Prep time
Cook time
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potato roast - an easy spicy south indian dish made with potatoes.
Author:
Recipe type: side
Cuisine: south indian
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 2-3 medium sized potatoes/aloo or 6-7 small potatoes
  • ½ tsp mustard/rai
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chilli powder
  • ½ tsp sambar powder
  • a pinch of asafoetida/hing (optional)
  • 10-12 curry leaves/kadi patta
  • 2 tbsp oil
Instructions
  1. boil or steam the potatoes till they are just cooked. they should not fall apart. peel the potatoes and dice them.
  2. heat oil in a pan. crackle the mustard seeds first. then add the curry leaves and saute for 10-12 seconds.
  3. add the diced potatoes and stir. sprinkle all the spice powders, asafoetida and salt.
  4. stir well, so that the masala coats the potatoes well. saute for 5-6 mins on a low flame.
  5. keep on turning at intervals to ensure even crisping and roasting of the potatoes.
  6. you can also garnish the roasted potatoes with coriander leaves (if you prefer).
  7. serve potato roast as a side dish with sambar rice, rasam rice or dal rice combo.


{ 12 Responses }

  1. Sadaf shaikh says

    Awesom recipes.. really useful for ramadan thank you so much dassana for this recipes

  2. Neha says

    Hey dassana,
    I am a novice at cooking, I had some people over for lunch today and tried some of the recipes from your blogs. this one in particular turned out to be gr8.. thank u sooo much your blog is amazing and a life saviour.

  3. says

    We tried this last night, but didn’t have sambar, asafoetida, or the curry leaves. We cut the potatoes first and boiled them until they were almost done. Then we drained them and cooked them in our karahi wok pot. We left the skin on too, which is where there are some nutrients. Also, I forgot to add the salt during the cooking, but we added some at the table to taste. It was very tasty, easy to make, and we’ll definitely be making it again. Both my wife and son really liked the potatoes, which means we get to have them again!

    • says

      thanks joe’s dad. the peels can be left and they give a good texture too. the sambar powder, asafoetida and curry leaves will give a south indian taste. but even without them the potatoes would taste good. since you would be making this way, i would suggest to sprinkle some lemon juice while serving. gives a good tang.

  4. priya sivakumar says

    I tried this today for sambar,rasam.mmmmm Its spicy.
    U get gold star rating from my daughter.
    keep posting such simple recipes.
    VAZHA VALAMUDAN

  5. priya sivakumar says

    I do in the same manner but i smash the potatoes.Tomorrow i will try this with curd rice.