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Indian Pan Roasted Potatoes
A spicy South Indian preparation of crisp pan roasted potatoes with turmeric, chilli powder, asafetida, curry leaves and sesame seeds.
Servings Prep Time
3 to 4people 30minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
3 to 4people 30minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Instructions
  1. Peel the potatoes and cut them into medium sized cubes. Boil them in a pan of well salted water till they’re still firm but just fork tender. They should not be falling apart. Drain well and keep aside.
  2. Once the potatoes have drained really well, add the turmeric and red chilli powders and more salt if needed. Toss the potatoes till they’re uniformly coated.
  3. Heat the oil in a cast iron skillet or pan. Add the curry leaves. Then add the asafoetida powder and immediately add the tossed potatoes. Do not allow the asafoetida to burn. Stir or toss the potatoes in the oil so they’re well coated.
  4. Let them cook over low to middle heat until the potatoes are brown and crisp, turning them over every now and then. If using sesame seeds, add them once the potatoes are almost done. This way the sesame seeds will brown but not burn.
  5. Serve hot as a side dish with an Indian meal of rice with Sambhar or Morkootan or chappathis. I personally like making a meal of just these potatoes and finishing off with a bowl of thick plain home made yogurt.