A variety of roasted potatoes in a different flavor. I usually make the red ones. But last time I tried out the green ones too. It tasted great (my pictures were not appealing though). My husband liked it very much. I used the white potatoes for this as they don't get mashed easily. This would be great with Baby potatoes.
Ingredients:
Potatoes - 3-4 medium size. Boil them till cooked. Don't cook too soft.
Red potatoes:
Red chilly powder - 1 tsp
Oil - 2 tbsp
Salt
Procedure:
1. Cut the boiled potatoes to cubes.
2. Heat 1 tbsp oil in a pan (preferably heavy bottomed non-stick) and add half of the cubed potatoes(remaining u can use for the green version)
3. Fry on medium flame and keep stirring so that it gets evenly roasted. Be careful not to break the potatoes.
4. Once the potatoes turn light brownish, add the salt and red chilly powder. Stir well so the powders get coated evenly.
5. Now add another tbsp of oil and keep stirring frequently. If needed reduce the flame.
6. Wait for red brown color and the raw smell of chily powder goes away.
7. Serve them hot as snack or serve with rice. It goes well with sambhar, more kuzhambu and curd rice
Green potatoes:
Coriander leaves - 1 cup
Mint leaves - 2 tbsp
Green chilly - 2/3
Oil - 2 tbsp
salt
Procedure:
1. Grind the coriander leaves, mint leaves and green chilli to a smooth paste
2. Heat 2 tbsp of oil in a pan and add the ground paste and salt
(preferably heavy bottomed non-stick)
3. After it starts leaving nice aroma add the remaining half of the cubed potatoes
4. Fry on medium flame and keep stirring so that it gets evenly roasted. Be careful not to break the potatoes.
5. Keep stirring frequently. If needed reduce the flame.
6. Wait for the potatoes to get evenly coated and they are roasted crisp.They may turn light brown spots while roasting.
7. Serve them hot as snack or serve with rice. It goes well with sambhar, more kuzhambu and curd rice
Ingredients:
Potatoes - 3-4 medium size. Boil them till cooked. Don't cook too soft.
Red potatoes:
Red chilly powder - 1 tsp
Oil - 2 tbsp
Salt
Procedure:
1. Cut the boiled potatoes to cubes.
2. Heat 1 tbsp oil in a pan (preferably heavy bottomed non-stick) and add half of the cubed potatoes(remaining u can use for the green version)
3. Fry on medium flame and keep stirring so that it gets evenly roasted. Be careful not to break the potatoes.
4. Once the potatoes turn light brownish, add the salt and red chilly powder. Stir well so the powders get coated evenly.
5. Now add another tbsp of oil and keep stirring frequently. If needed reduce the flame.
6. Wait for red brown color and the raw smell of chily powder goes away.
7. Serve them hot as snack or serve with rice. It goes well with sambhar, more kuzhambu and curd rice
Green potatoes:
Coriander leaves - 1 cup
Mint leaves - 2 tbsp
Green chilly - 2/3
Oil - 2 tbsp
salt
Procedure:
1. Grind the coriander leaves, mint leaves and green chilli to a smooth paste
2. Heat 2 tbsp of oil in a pan and add the ground paste and salt
(preferably heavy bottomed non-stick)
3. After it starts leaving nice aroma add the remaining half of the cubed potatoes
4. Fry on medium flame and keep stirring so that it gets evenly roasted. Be careful not to break the potatoes.
5. Keep stirring frequently. If needed reduce the flame.
6. Wait for the potatoes to get evenly coated and they are roasted crisp.They may turn light brown spots while roasting.
7. Serve them hot as snack or serve with rice. It goes well with sambhar, more kuzhambu and curd rice
