Close your eyes and imagine yourself munching down on a crunchy, crispy, golden roasted piece of potato. Garlic and spice just fill your senses!
Open your eyes. OPEN YOUR EYES! Dammit you eyes are closed.
I, as usual, put a more indian spin on these potatoes with onions, garlic, turmeric, and chili powder! It goes insanely well with rajma, dal (check out my mom’s recipe), naan, roti, anything really! My mom makes a similar thing on stovetop, but I use Kenji’s way. So below you can find my recipe which differs in spices to Kenji’s method, but uses the same technique to achieve that sought after crunch.
Kenji Lopez is one of my idols. His methodology in debunking myths about cooking and his scientific approach to food are super refreshing to see in a field that is usually full of people unwilling to change the ways that they have been taught. Definitely check out his book: The Food Lab
Crunchy Spicy Garlic PotatoesCourse: Sides, Lunch, DinnerCuisine: IndianDifficulty: EZ
- Roasted Potatoes
2 large russet potatoes (cut into 1 inch chunks)
1/2 tsp baking soda
1 tsp garlic powder
- Flavored Oil
4 garlic cloves minced
5 tablespoons olive oil
1/2 large or 1 small red onion sliced thin
1 tbsp chili powder
1 tsp turmeric powder
1 tbsp oil
- Bring a pot of water with a good amount of salt to boil along with the baking soda
- Add 1-inch chunks of potatoes to boiling water and boil till fork-tender
- Saute minced garlic in olive oil lightly to flavour, then strain, save garlic and oil separately.
- Remove potatoes, let them steam dry, toss vigorously with flavoured olive oil and garlic powder.
- Roast on a pan with space between each piece at 450ºF oven for around 30-40 min until golden brown. You’ll need to turn them in the middle.
- Sauté sliced onions in some oil and add the minced garlic that you saved. Add chilli powder, salt, and turmeric.
- Remove potatoes, mix with the masala, garnish with fresh cilantro.
- Watch Kenji’s video!
- Goes extremely well with my mom’s dal!