Who doesn't love potatoes? Everyone loves and whenever I roast them, one question asked is why do you make so little? hahaha....how much ever you make potatoes, it is still not enough. Hahaha. The potatoes can be cooked in million ways and they will be lip-smacking delicious in all the ways. No doubt about that. My dad loves roasted potatoes. It should be very spicy for him. My kids love it too but not very spicy. Whether salted or spicy too, potatoes are yum. They go great as a snack, salads, curries, or appetizers. They are perfect with rice or rotis.
When Melissa's produce sent the final recipe for the #FamilyBakingChallenge, I decided to tweak the recipe to make a curried version which my kids love. I didn't use leeks. The roasted curry, made with dutch yellow potatoes, tasted divine. These are not really spicy, so can increase the cayenne according to your preference. Also, I used a little less oil than how much I used to, so a little healthier without any compromise on the taste. They were amazing. Melt in the mouth potatoes - yum, yum! This is my third recipe. I have already shared Pear Dumpling and Eggless Persimmon, Ginger, Praline Pecan Bread.
Ingredients
Serves 4
Baby Dutch potatoes - 20
Salt - 1 tsp
Cayenne - 1 tsp
Crushed fennel - 1/2 tsp
Mustard powder - 1/2 tsp
Coriander-Cumin powder - 1/2 tsp
Turmeric - 1/4 tsp
Olive oil - 2-3 tbsp
Method
Wash and halve the potatoes. Preheat the oven to 425 degrees F.
Add the rest of the ingredients to the potatoes, mix thoroughly. Arrange them on a single layer in a silicone lined baking sheet. Bake for 26-28 minutes, till it fork-tender.
Serve with rice or roti.
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