Best Roasted Potatoes In The Cosmos Recipes
OH MY GOD THESE ARE THE BEST POTATOES IN THE COSMOS!
These really are 'THE BEST' potatoes I've had in all these 23 long long years of my life! You have to try these sometime. This is a very easy side-dish to put together. You can serve it with white bread as well. You can pack it for a snack for yourself/a family member by spooning in some of this vegetable on a slice of bread and topping it with another slice. If you have a kid who loves potatoes(I'm thinking of the kid in me in my school days), then, spread a layer of the vegetable on a bread slice and put a layer of Heinz Tomato Ketchup over it and top it off with another slice of bread. You'll love it! I like food with minimal masalas(spices). This is one of my most prized recipes. When you do try these, think of me. We make these at home on the days we are fasting, we make these alot when we are potato crazy:-) I wish this recipe gets alot of good good reviews!!
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes under plenty of running tap water.
- Peel them and then cut them into cubes of about an inch in size.
- Put'em in a large bowl and keep aside.
- Now, heat oil in a skillet on medium-high flame.
- When hot, put in the cumin seeds and allow to crackle for 15 seconds.
- Then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
- Saute lightly on low-medium flame.
- Now, gently fold in the potatoes and mix well.
- Allow to cook, uncovered, for 5 minutes.
- Add the turmeric powder and salt.
- Mix well.
- Allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
- Stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
- Remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
- It will take 20-25 minutes for the potatoes to cook.
- Remove from flame.
- Serve immediately (hot) with puris (recipe number: 44025) or with rotis or with rice and yogurt on the side.
- I JUST LOVE THIS, I HOPE YOU DO TOO!
BEST ROAST POTATOES EVER
I can hear you thinking "everyone knows how to do roast potatoes", but bear with me; following this recipe has given me the best never-fail perfect roast potatoes ever! Golden and crisp on the outside, soft and fluffy inside. There are other recipes posted on Recipezaar, but I've checked them and these directions are different! Obviously it helps if you use a variety of potato that is especially suitable for roasting (such as Maris Piper, King Edward or Desiree), but this recipe really will give you beautifully roasted potatoes that don't stick to the pan - the secret to success is in step 2.
Provided by Mrs B
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 F, 200 C, gas mark 6; peel the potatoes and cut them into evenly sized halves or chunks.
- Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil; drain the water off as soon as it comes to the boil - this step isn't to cook the potatoes: it heats them through so they start roasting more quickly - return the potatoes to the hot pan and dry them over the heat (it is important that the potatoes are dry for roasting, otherwise they are likely to stick to the baking tray).
- Slide a large baking tray into the oven to heat up for a few minutes, add the vegetable fat to the potatoes in the hot pan and let it melt; turn the potatoes in the melted fat until they are shiny and well coated, then tip them onto the hot baking tray.
- Place the tray in the oven for about 45 minutes; add the bay leaves, if using, 15 minutes into the cooking time; turn and baste the potatoes a few times during cooking.
- To serve, lift the potatoes from the baking tray with a slotted spoon, sprinkle with sea salt if desired: NOTE - if you are unable to serve the potatoes immediately, do not cover them (they'll loose their crispiness); instead keep them warm in the oven until you are ready.
Nutrition Facts : Calories 300.1, Fat 14.4, SaturatedFat 4.2, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
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- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
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