Potato is one versatile vegetable where whatever you do to it, it tastes good.
This potato roast is one such dish which enhances the taste of the potato with just onions. The onions here are added in abundance with just a few spices. But the whole process is done on a slow to medium heat which gives enough time for the potatoes to absorb all the flavours and get a crisp outer layer and a soft, melt in your mouth inner.
Potatoes ( boiled and cut into cubes) – 3-4 nos
Onions (sliced) – 3-4 nos
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Red chilli powder – 1-2 tsp
Mustard seeds – 1 tsp
Oil – 2 tbsps
Curry leaves – 3-4 sprigs
Salt to taste
Heat oil in a medium pan, when the oil is hot, add the mustard seeds.
When the mustard seeds sputter, add the sliced onions and sauté till the onions are a slight pink in color.
Add the ginger-garlic paste and sauté till the raw smell of the paste has gone.
Add the turmeric powder, red chilli powder, salt and add the boiled potatoes and mix them well.
Fry the potatoes on medium to slow heat, making sure to keep turning them for uniform cooking.
(Do not mix too often as the potatoes may lose they shape and get mushy and the crisp outer layer will not form. Turn them once they form a crisp layer on one side)
Once they are done, add the curry leaves and fry for further 5 minutes.
Remove from heat and serve with dhal, sambhar or even plain rice and yoghurt.