Hot, crispy potato roast!

This is a very simple preparation, but comes out very yummy. The taste of the crispy potato, the soft interior, well fried masala together with the crunch of the garlic and curry leaf is truly heavenly. It just melts in your mouth. Paired with curd rice, it forms the ultimate comfort food.

Here’s how you make it…

This preparation comes out best with baby potatoes, but if you don’t get them just cut the large one into bite size pieces.

Boil the potatoes in a pressure cooker with water and salt. If you cut the potato into very small pieces, then this step can be skipped.

Take the boiled potatoes in a bowl. Add 1-2 ts sambar powder and salt. Toss them well so that all potato gets coated well with the powder. Don’t use water to mix, just toss them and they will get coated well.. Set aside for a minimum of 15 min so that the masala sets. This is a very important step. Don’t think that you may add the masala powder directly when frying. That may not come out very well.

Add oil in a pan. Add mustard seeds. After they crackle, add 5-6 crushed garlic pods. I prefer to add the skin of the garlic also, as the fried smell of the garlic skin gives a good aroma to the dish. Add few curry leaves. Curry leaves also impart a very good flavor. Now add the potato pieces. Fry in high flame for about 5 min. Keep tossing them every 30 sec so that they don’t get burnt. Sprinkle water if they stick to the pan. Then fry them in medium flame for another 5-10 min. The dish comes out well only when the masala is cooked very well and turns little crispy. So don’t be in a hurry to take them out soon.

Enjoy with sambar rice or curd rice!