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The best, easy, and universally accepted snack is potatoes. When mixed with herbs and butter, a fried or roasted potato is beyond delicious. While French Fries are already a rage with every possible country having its own version of it, another simple snack to be prepared out of this humble vegetable is Potato Roast. This simple yet flavourful side dish is a staple during the auspicious festival of Ekadashi. It is prepared as an offering to Lord Krishna before devouring as a Prasad. Besides, one doesn’t have to stick to a festival to dig into these fried potatoes. This easy preparation can be relished on all days and even as a quick snack when nothing else seems appealing.
The long history of the potato and its inclusion in varied platters
We might not have many things to thank for the invaders who rampaged through India in ancient times, but we surely can be thankful for the introduction of potatoes. Yes, while the whole nation would like to believe that potato is a product of the Indian soil but that is not the case. Potatoes are indigenous to South America where they were cultivated first. It was only during the early 17th century when the Portuguese came to India they brought with them this crop. And though the invasion of the British the cultivation of potato crop was spread across the North of India.
Picture credits: Instagram - @mithra_culinary
As for the preparation of roast potatoes, it was in the late 1700s when the industrial revolution hit the United Kingdom. And families would place cut-up meat along with vegetables into the oven as they left for church.
Ingredients:
- 10 small Potatoes
- 2 tsp Ghee
- 2 tbsp Oil
- ½ tsp Cumin Seeds
- 1 tsp chopped Ginger and Green chillies
- 2 tbsp chopped Coriander leaves
- ½ Lemon juice
- Salt of choice
- For the masala:
- ½ tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 2 Cardamom pods
- 3 Cloves
- 6 Black Peppercorns
- 2 dried Red Chilli
Method:
1. Wash the potatoes and cut them in half from the middle. Boil the potatoes in water with a pinch of salt until soft. Once done, drain the water and peel the skin. Keep them aside.
2. Over medium heat place a pan and add cumin seeds, coriander seeds, one cardamom pod, a few cloves, black peppercorns, and dry red chillies. Dry roast these spices until they leave an aroma. Once it cools down grind it and keep it aside.
3. Over medium heat to the pan add ghee, oil, cumin seeds, ginger, chopped coriander, and let it fry. Then add the boiled potatoes. Give it all a good mix making sure the spices coat the potatoes. Cover and let it fry until the potatoes become brown on the outside.
4.Then add the grounded spices, coriander leaves, and lemon juice. Mix all again and let it simmer for about 5 more minutes. Serve hot.
If you are bored of always offering packed food as snacks to the kids, this quick and easy-to-make potato roast will be savoured. All it needs is some boiled potato, spices of choice, salt, and a little bit of frying. These roast potatoes can in fact be a great party finger food too.
