For dinner last night, roasted potatoes was on the menu. I have a tough time when it comes to cooking with potatoes for my family. Not that I cannot make decent potato curry, but rather that my mother-in-law makes the best potato fry or curry ever. I don't know how she creates such perfectly roasted potatoes, without much oil. She does not use the oven or microwave, but each potato piece will be uniformly roasted. A technique and skill I would like to master. She has set such a standard that its kind of challenging to meet. This is my version of roasting small potatoes with skin. The photos are a part of my photo exercise for an event hosted by Aparna: Less is more.
f 5.3, 18-55mm, 1/60 shutter speed, ISO 200
Kadai or Sautee pan with a cover
Small Potatoes - 1 bag
Oil - 2 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida Powder - a few shakes
Mustard Seeds - 1/2 tsp
1. Heat the kadai over medium heat but below medium high.
2. Cut small potatoes into 4 pieces, add 1 tbsp of oil, turmeric and chilli powder, salt and mix it well.
3. Add 1 tbsp of oil to the kadai allow it to warm up. Add mustard seeds, asafetida and allow for the seeds to pop. Add the potatoes and mix well once. Cover the kadai with a lid and allow it to get toasted for 3 minutes.
4. Keep mixing every 2 minutes but remember to keep the kadai covered otherwise.
5. It would be about perfectly roasted in 15 - 20 minutes.