Pan Roasted Garlic Potatoes

Pan Roasted Garlic Potatoes

Yet another lock down recipe! I ran out of a few herbs and cornflour and so tried the recipe with the substitutes which is described in the notes at the end of the recipe.


Ingredients:

• Potatoes - 1/2 kg, cut into 1 inch cubes
• Water - To parboil the potatoes
• Salt - 1  tsp

To infuse the oil:

• Oil - 3 Tbsp
• Rosemary/ Thyme - 1 tsp
• Garlic - 1 bulb (9-10 cloves of garlic), minced and chopped. 

Spices:

• Red chilly powder - 1 tsp
• Turmeric powder - a pinch
• Corn flour - 1 tbsp
• Ground black pepper - 1 tsp
• Oregano - 1 tsp
• Salt - as required 

To Garnish

• Chopped cilantro/dill leaves(optional)

Instructions:

• Parboil the potatoes adding salt to it, until they are just done. It will take around 15 minutes.
• Transfer the potatoes to a colander and strain the excess water. Set it aside.
• Heat oil in a pan and add chopped garlic and rosemary to it. 
• Once the garlic turns golden brown, turn off the flame and strain half of the infused oil over the potatoes. Leave half of the oil in the pan itself. 
• Reserve the roasted garlic for use later.
• Toss the potatoes until the oil is evenly coated.
• Mix the spices together and sprinkle it all over the potatoes.
• Shake it and toss it so that the mixture gives a rough coat on the potatoes. Roughing helps to have a crunchy outer layer.
• To roast the potatoes, heat the rest of the infused oil in the pan and add the spice-rubbed potatoes to it.
• Then roast them on medium flame for twenty to thirty minutes.
• Keep flipping it every 5 minutes so all the sides will be roasted well. Add the roasted garlic to it and toss and mix it well with the potatoes.
• Garnish with chopped cilantro or dill leaves.

Enjoy!

Notes:

Instead of oregano I used carom seeds (ajwain).
Instead of cornflour I added 1 Tbsp gram flour+ 2 tsp rice flour.
I didn't have cilantro, so I added freshly chopped homegrown dill leaves.
Get creative and sprinkle chaat masala while serving!