STEP 1.Add water and boil potatoes (unpeeled) for about 20 mins.
STEP 2.Once boiled, wash them in cool water/ice bath to stop further cooking. This is called as "shocking". Remove the skin from the potatoes. Chop in bigger chunks.
STEP 4.Next; add the peeled potatoes to the oil. Combine oil with the potatoes and let it low roast untill the potatoes start getting a dark roast color. Kindly avoid burning by maintaining the heat on low. Keep tossing every 5 minutes. After 10 minutes, add salt. Then, finally turn off the stove and serve.
STEP 5.Note: you can add spices of your choice. You can even boil peeled potatoes, but I prefer it with skin on for this recipe. Oil can be replaced with ghee as well. Grated/dry ginger may also be add to the pan when tempering. If interested, garlic may also be used after finely chopped.
Nutrition value
218
calories per serving
15 g Fat3 g Protein18 g Carbs3 g FiberOther
Current Totals
15 g Fat
3 g Protein
18 g Carbs
3 g Fiber
MacroNutrients
Carbs
18 g
Protein
3 g
Fiber
3 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
24 mg
Iron
3 mg
Vitamin A
10 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
41 mg
Manganese
1 mg
Phosphorus
75 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment