This version of roasted potatoes is a favorite in my household. It is highly relished because, potatoes are cut into small cubes and roasted so that each mini box gets toasted well. It is awesome with some rice and any gravy like sambar, thogayal, vathal kozhambu, any subzi or any other kind of food . I always make it for dinner, because thats what my Amma used to do. It is easier to prepare because I do not have to boil the potatoes before roasting it. I opt for using a vegetable chopper to get uniform cubes, which helps in cooking and roasting evenly. For dinner, I made the roasted box potatoes and they were all consumed.
Vegetable chopper with small cube setting
Frying Pan With Lid
Potato - 2 pounds cut into mini cubes
Oil - 4 tbsp
Mustard Seeds - 1 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1 tsp
Dry Red Chillies - 4
Cilantro- 2 tbsp chopped for garnish
1. Rinse the chopped potatoes under running cold water. Drain well and add 2 tbsp of oil and coast it well.
2. Heat the frying pan with the remaining oil. Add asafetida, mustard seeds, dry chillies and allow for the mustard seeds to pop. Add turmeric powder and then toss in the potatoes. Mix well and cover with a lid and cook on medium high.
3. Every few minutes, give the potatoes a toss and then add salt when they are half cooked. Cover and roast them. Make sure to scrape the pan to collect all the roasted potatoes.