Potato Roast is a simple south Indian side dish made by roasting potatoes with seasonings and spices. This potato roast is one of the quickest dish that you can make with available minimal ingredients in your pantry. Let us get on to learn potato roast recipe with step by step pictures and video.

Roasted potatoes are a well-liked accompaniment that can enhance an otherwise dull main course. We enjoy pairing it with rice, sambar, or even dal tadka.

About Potato Roast

This recipe for Potato Roast is a simple and delicious side dish that pairs well with both rice and chapati. It is a signature dish of my mother, and my children adore it. All you need are boiled potatoes and this dish can be made in no time.

Potato Roast or Urulai Kizhangu Roast as we call in tamil is one of my family favorites that I make it often especially for lunchbox. Garlic roasted with potatoes gives a great flavor and the crisp texture is the best so I recommend using a iron pan or kadai for this roast.

I have previously shared a recipe for potato fry, but this version of potato roast is unique. It is simple and fast to make, making it perfect for beginners or bachelors. It is also customizable, allowing you to adjust the ingredients according to your preferences. For different variations, please refer to the tips section.

To create a no onion no garlic version of this potato roast, simply omit the garlic. I enjoy pairing this dish with rice, sambar or dal, and even curd rice.

What makes this recipe lovable?

• Simple and fast to create

• Ingredients currently stocked in your pantry

• Pairs nicely with bread, roti, rice, and more.

• This allows for flexibility as you can modify the quantities and components based on your preferences.

Potato Roast Video

Ingredients

• For this recipe, select medium-sized potatoes and wash them thoroughly before removing the skin. You can use regular Indian potatoes, russet potatoes, or baby potatoes.

• Tempering involves using oil, mustard seeds, curry leaves, and hing.

• I have used turmeric powder and red chili powder in this dish for added flavor.

• I highly suggest adding garlic to potatoes as I enjoy the combination of flavors.

Step-by-step recipe for making a delicious potato roast.

Wash the potatoes thoroughly to remove any dirt or mud. Scrub and rinse them at least 2-3 times. Next, place 4 medium-sized potatoes into a pressure cooker and add enough water to cover them halfway.

Cook under pressure for two whistles. You also have the option to steam or boil the potatoes. Ensure they are tender but not overly soft.

• If you are using a manual pot steamer, steam cook for 7-10 minutes.

• Peel the skin off the open pot and chop it into cubes. Cook for 10 minutes or until it is easily pierced with a fork.

• Place water in the inner pot of the Instant Pot, then add the trivet and place the potatoes on top. Select the high pressure cook setting for 5 minutes and allow it to release pressure naturally.

Take out the potatoes from the pot and place them in a bowl filled with chilled water.

After the potatoes have warmed up, remove their skins.

Dice into small pieces. Reserve for later use.

Heat 2 tablespoons of oil in a pan. Add 1/2 teaspoon of mustard seeds and let them crackle. Then, add 1/2 teaspoon of cumin seeds and let them crackle. Next, add a few curry leaves and let them splutter. Finally, add 1/4 teaspoon of hing.

Quickly sauté.

Add one tablespoon of chopped garlic.

Fry for one minute until it becomes golden.

Include diced, cooked potatoes.

11.Roast it for a minute.

Add 1/4 tsp of turmeric, salt to your liking, and 1 heaped tsp of red chili powder.

Continue cooking it until it is crispy.

It will require a minimum of 5 to 7 minutes.

Cook until it is a golden, crispy color.

The crispy potato roast is now prepared!

Expert Tips

• For optimal crispiness, utilize an iron kadai or pan when making potato roast.

• The appropriate number of whistles for pressure cooking varies based on the type of potato used, so make sure to adjust according to your specific cooker and potato. The end result should be a soft texture, but not overly mushy.

• If you desire a recipe without onion and garlic, omit the garlic.

• For a distinctive taste, add 1/2 teaspoon of sambar powder.

• You can mix and mash the potatoes to create a delicious filling for wraps and sandwiches.

• For an added kick, try incorporating 1/2 teaspoon of chat masala powder.

FAQS

Is it essential to boil potatoes prior to roasting?

I suggest boiling the potatoes before roasting for the best results with this potato dish. For a different option, you can try my recipe for potato fry.

Is it possible to bake the potatoes instead of roasting them?

You can also bake the potatoes by peeling and cubing them, then mixing them with salt, oil, and spice powders. Preheat the oven to 180 degrees Celsius for 10 minutes and bake for 25-30 minutes, flipping them over halfway through.

What type of potato is ideal for this recipe?

The ideal type of potato for this potato roast is Indian potatoes. However, if you do not have Indian potatoes, you can also use russet potatoes or any other type of potato, but make sure to adjust the cooking time accordingly.

If you have any further inquiries about this recipe for Potato Roast, please send me an email at [email protected]. Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

Have you tried this recipe for Potato Roast? Please share your thoughts on it with me. You can also tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

📖 Recipe Card

Print

Potato Roast Recipe

Course Lunch

Cuisine Indian

Keyword aloo fry, aloo fry recipe, Aloo Recipes, chettinad, easy potato fry, how to make potato fry, Kids Lunch Box, lunch box recipes, lunch recipes, lunchbox recipes, meals, Potato, potato fry, potato fry recipe, Potato Recipes, Side Dish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 132kcal

Author Sharmilee J

Ingredients

• 4 small sized potatoes
• salt to taste
• 1/4 teaspoon turmeric powder
• 1 heaped teaspoon red chilli powder
• 1 tablespoon garlic roughly chopped

To temper:

• 2 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing
• few curry leaves

Instructions

• Clean the potatoes thoroughly to remove any dirt or mud. Gently scrub and rinse them at least 2-3 times. Next, place 4 medium-sized potatoes in a pressure cooker and add enough water to cover them halfway.

• Cook under pressure for two whistles. You have the option to either boil or steam potatoes as well. Ensure that they are tender but not overly soft.

  If using a manual pot steamer, steam for 7-10 minutes.

  
  To begin, uncover the pot and remove the skin. Next, chop the contents into small cubes. Allow it to cook for approximately 10 minutes or until it becomes soft enough to pierce with a fork.

  Pour water into the inner container of the Instant Pot, then add the trivet. Place the potatoes on top of the trivet. Set the pressure cook mode to high for 5 minutes and allow it to release naturally.

• Take out the potatoes from the stove and place them in a bowl filled with cold water.

• Once the potatoes are warm, remove their skin.

• Dice into small pieces. Put to the side.

• Heat two tablespoons of oil in a pan. Add half a teaspoon of mustard seeds and allow them to crackle. Next, add half a teaspoon of cumin seeds and let them crackle as well. Then, add a few curry leaves and let them splutter. Finally, add a quarter teaspoon of hing.

• Saute quickly.

• Add one tablespoon of chopped garlic.

• Cook in a pan for one minute until it turns golden.

• Include diced, cooked potatoes.

• Cook it over high heat for 60 seconds.

• Mix in 1/4 teaspoon of turmeric powder, salt to your liking, and 1 heaped teaspoon of red chili powder.

• Continue cooking until it is crispy.

• It will require a minimum of 5-7 minutes.

• Cook until it is a rich, golden color and has a crispy texture.

• The crispy potato roast is now prepared!

Notes

• You can achieve a crispy potato roast by using an iron kadai or pan.

• The amount of whistles needed for pressure cooking varies based on the type of potato being used. Adjust accordingly to your specific cooker and potato. The potato should be cooked until it is soft, but not overly mushy.

• To create a recipe without onions or garlic, omit the garlic.

• For a distinctive taste, you may include 1/2 teaspoon of sambar powder.

• You have the option to mash the potatoes and utilize them as a filling for wraps and sandwiches.

• For an added kick, you could include 1/2 teaspoon of chat masala powder.

Nutrition

Serving: 75g | Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 35mg | Potassium: 655mg | Fiber: 5g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 287mg | Calcium: 91mg | Iron: 2mg

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