Oven Roasted potatoes – Cook With Renu

Oven Roasted potatoes

My parents use to roast a lot of potatoes and sweet potato. It is my dad’s favorite. We use to eat the sweet potatoes as is in Breakfast and for the roasted potatoes, my mom use to make Indian style Potato bhaji (Dry Vegetable). The Bhaji using those roasted potatoes have a distinct flavor. I simply love it. I wanted to do this for long as whenever I marinated the chicken for my DH I felt marinating the potatoes, but one goes lazy at times for doing for self. So this time thought of doing this for the whole family as we I am trying new recipes for barbecue, though I have roasted them in oven. 

So I marinated my potatoes in this green paste which I have prepared using coriander, mint and green chillies. One can skip the green chillies, but it does not get too hot or spicy with it. Then the marination calls for thick yogurt (Greek or hung preferred) with no water and some oil. Mustard oil is preferred as it will enhance the taste of barbecue or oven roasted potatoes. I ran out of mustard oil the day of making so simply used vegetable oil. That’s it you just need to marinate the potatoes a day in advance and roast or barbecue it the day required. You are sorted to enjoy a sunny day with family and friends.

So here goes the recipe:



Oven Roasted potatoes

 

 

Oven Roasted potatoes

 

Oven Roasted potatoes

 

Ingredients 

  • 1/2 Cup Greek Yogurt
  • 500 gms baby potatoes 
  • 1 teaspoon Red chilly powder (as per taste)
  • 1/2 teaspoon Turmeric
  • 2 Green Chillies (as per taste – optional)
  • 1/4 inch Ginger
  • 2-3 Garlic cloves
  • 1 Cup of Green Coriander
  • 1/2 Cup of Fresh Mint leaves
  • Salt as per taste
  • Juice of 1/2 lemon
  • 2 tablespoon Mustard oil (or Vegetable Oil)
Preparation 
    1. Peel the potatoes and keep it soaked in water. 
    2. In a blender or a mixer, puree Coriander, Mint, Green Chillies, Ginger and garlic. If it is not coming to a paste due to lack of water, add lemon Juice in this instead of water. Blend again.
 
    1. In a bowl add yogurt/Curd, add the green paste and coat the potatoes well.
    2. Add the spices i.e. Turmeric, red chilly powder, salt and oil and coat everything well.
    3. Give everything a quick mix.
 
    1. Cover it with a cling wrap and let it marinate for 4-5 hours or best overnight.
 
    1. Preheat the oven to 180 Deg C or preheat an outdoor grill/Barbeque.
    2. Skewer potatoes in soaked bamboo skewers.

 

 
  1. Roast for 30-40 minutes until the potatoes are done. You can see beautiful brown marks, or you can prick a toothpick and check if its done.
  2. You would need to turn it in between so that it is cooked from all sides, generally not required but it is better.
  3. At the last 10 minutes or so, I increased the temperature to 200 Deg C as it gives those brown marks.
  4. One can grill them on Barbeque, I am not sure of the time it will take on it as I have not attempted on it. But one can check if its done by pricking a toothpick.
  5. Serve it as is or one can enjoy with some Roti or Naan.
 



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