Aarthi from Yummy Tummy is getting married in the next few days. Some of the blogging friends from blogging marathon decided to throw her her a virtual bridal shower and I am jumped in as well. The idea behind the virtual shower is to prepare something form her blog and share it on our space. I prepared Aarthi’s favorite potato roast. I initially thought of making a sweet dish since it is a happy occasion but I picked this recipe because Aarthi loves potatoes and this is her favorite potato roast. The reason behind a virtual shower is to make her happy and what better dish to cook up than her favorite dish, isn’t it? I followed her recipe as given and adjusted the spices to my taste. Before getting to the recipe,

Aarthi, wish you and Satheesh and happy married life and may all your dreams come true!

Source: Aarthi of Yummy Tummy
Total Time: 50 – 55 minutes (includes boiling potatoes)
Preparation: 25 minutes (for boiling potatoes, could reduce time by using a pressure cooker)
Cooking Time: 25 – 30 minutes
Serves: 2-4

Ingredients:

• 6 medium sized Potatoes or appox. 800 grams / 1.75 lbs (I used red skin potatoes but any kind can be used)
• 3  – 4 tbsp. Oil (I used 4 tbsps. but cut down a little and might have to cook it little longer until potatoes are crispy)
• 10 Curry Leaves
• Turmeric Powder (I did not measure and sprinkled it right out of the bottle)
• 1 – 1/2 tsp. Salt (adjust to taste)
• 3/4 – 1 tbsp.  Chili Powder (adjust to taste.  I used 3/4 tbsp and felt I could have added a little more)

Preparation:

• Wash potatoes, put them in pot of water and boil them until cooked. To speed up the process, can use a pressure cooker as Aarthi did.
• Discard the boiling water and pour some cold water into he pot to cool the potatoes.  Peel the skin off and cut each potato into 12 – 16 pieces.
• Take oil in a pan and heat it. When the oil is hot, add the curry leaves and let it roast.
• Add turmeric, salt and give a quick stir.  Add cut potatoes and mix it well.
• Reduce the heat to medium high and roast the potatoes for about 10 minutes stirring it in between.  When the potatoes turn light golden brown, reduce the heat to medium low.
• Add chili powder and give it a good stir.  Continue to cook it on medium low flame until the potatoes and nicely roasted and become crispy.  This should take any where  from 15 – 20 minutes.
• When the potatoes are roasted, turn off the heat, transfer to a serving bowl and serve it hot rice or Indian bread.

Recipes posted this day in 2011 – Anjum Anand’s Easy Lime Cookies and in 2010 – Sauteed Cauliflower
Recipes posted this month in 2010, in 2009 and in 2008