Home / Uncategorized / Chettinad potato roast recipe | Potato roast with chettinad masala
Published: | Updated | By Harini
Jump to RecipePrint Recipe
Chettinad potato roast with step by step photos. A very tasty and easy to make side dish for rice. Potato roast with chettinad masala is a different yet flavorful potato fry that you can make in minutes. The chettinad masala is a dry spice blend that you can make ahead and store. It is a very tasty and flavorful spice powder and we can use it any stir fry.
I have used small potatoes to make this chettinad potato roast. You can even cube the big potatoes and make this potato fry recipe. Potato is a family favorite and I make some sort of potato fry once a week. I have shared a basic potato fry, potato curry, small potato roast, garlic potato, potato podi curry etc.
To make chettinad potato roast recipe with small potatoes, select potatoes of uniform size as far as possible. Pressure cook them for just 2 whistles else they may turn mushy. peeling the small potatoes is the biggest work in this recipe. Once you have peeled potatoes ready, this potato roast with chettinad spices gets ready in 10 minutes.
This potato fry with chettinad spice powder is a must try for all potato lovers. So tasty, spicy and crispy it tastes great with sambar rice.
Serve chettinad potato roast with sambar or dal fry etc.
Chettinad potato roast with step by step photos.
Boil and peel the potatoes. Prick with a tooth pick here and there. Dry roast all the spices mentioned for spice blend and grind to a coarse powder.
Heat 1 tablespoon oil in a kadai. Temper with mustard, urad dal, cumin seeds and curry leaves.
Add sliced onions and saute for 2 minutes.
Add the potatoes and saute gently.
Add salt, turmeric powder, spice powder and toss.
Cook in medium flame for 10 minutes until the potatoes turn crispy. Serve hot with rice.
Boil and peel the potatoes. Prick with a tooth pick here and there.
Dry roast all the spices mentioned for spice blend and grind to a coarse powder.
Heat 1 tablespoon oil in a kadai. Temper with mustard, urad dal, cumin seeds and curry leaves.
Add sliced onions and saute for 2 minutes
Add the potatoes and saute gently
Add salt, turmeric powder, spice powder and toss.
Cook in medium flame for 10 minutes until the potatoes turn crispy. Serve hot with rice.
Notes
1. Make sure to prick the potatoes here and there so that they absorb the masala 2. Use the spice powder as per taste. You can store the remaining powder and use as needed.
Nutrition
Calories: 249kcal
Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour
About Harini
I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking! Harini :)
Comments
NPsays
I made this today with the readymade roast masala, the result was delicious. Thanks!
Indusays
I just love these potatoes. Chettinad potatoes turned out wonderful!
sheenam @ thetwincookingprojectsays
Harini, this is such a well explained delicious recipe!! I am totally making this. Pinned it right away on pinterest and subscribed to your blog 😀
Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.
Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
The best potato for the job will change throughout the year, as the level of sugar fluctuates with each variety during storage. Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
Boil them the day before or up to five days before, so they completely dry out and absorb the fat better. Once they are cooked, drain them thoroughly, then leave them on a cooling rack so that they can fully dry out on all sides. Refridgerating them overnight is a bonus.
Preheating your roasting pan helps the outsides of your potato chunks get nice and crispy right away, so you'll be less likely to overcook them. This extra step is pretty simple.
A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
A: First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.
When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.
While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.
Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.
It's roast potatoes. 200g per person is perfect, and if there are any leftovers you can chuck 'em in a bubble and squeak, hash, or just grab a cold roastie right out of the fridge.
For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled.
Yes, boiling potatoes before frying them can significantly improve their taste and texture when prepared in a variety of dishes. This cooking technique, often referred to as "parboiling," has several advantages, which we will explore in detail below.
They will hold their shape better when boiled (which is important for potato salad), cook more quickly, and be tender and creamy once cooked. You can also boil Russet potatoes; however, starchier types of potatoes like Russets tend to absorb a ton of water.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.