roasted potatoes with sesame seeds

There are a few dishes that I just know are not going to work out for me.  Many years of cooking and I still haven’t mastered them.  One of them is upma  – which as a south Indian, I am quite embarrassed to admit.  The other is any dry curry with potatoes that does not start off with boiling them.  I am always left with an undercooked or overcooked mess and over the years had come to dread making them.  The upma stories I will save for another day but since I think I have finally turned the corner with the potato chronicles, I thought I would share the recipe.

Potatoes are so versatile.  There are a million ways to cook them and each of them are equally delicious.  And they can always be counted on to compensate for other dishes on the table that did not quite meet the mark!  You can get really fancy with them or have it as a simply pan-fried with some salt and red chili powder and no matter how it is made, it always satisfies.  When we were little, a frequent evening meal at both my grandmas homes was steaming hot rice cooked in a brass vessel, some chaaru (a broth spiced with coriander seeds, black pepper and cumin seeds along with some tomatoes and fresh coriander) and boiled potatoes – pan-fried crisp with a golden crust and seasoned simply with salt and red chili powder.  Since meals during the day were more elaborate, this was a perfect light meal to end the day.  Now it seems like a rather carb-heavy meal but it was quite the norm in Telugu homes that were vegetarian.

When potatoes showed up in my school tiffinbox, it was a happy day and at such times, the box would make its way around the circle of friends for sharing only once…no seconds allowed 🙂  It was usually a dry curry since the carefully handed lunchbox in an upright position took on a life of its own once I was out the door.  It tumbled and rolled and fell numerous times and so anything with gravy would have spelled disaster! Sometimes instead of roti, there would be puri with a small piece of mango or lemon pickle on the side.  The potatoes were pretty well-spiced and although the crispy crust had softened by lunchtime, it still tasted wonderful.

This recipe is pretty simple and does not need too many spices.  It is a dry curry and comes out perfectly cooked….a major feat for me:)  The trick is to roast the potatoes in the oven until they are almost done and then toss them into the seasoning to finish cooking.  I have made it this way the past few times in quantities ranging from 1 lb to 12 lbs for a large party and it has worked every time!  I prefer to use the unhulled or brown sesame seeds for this, since I find them to be more flavorful.

Even if you are not planning puris or rotis, it makes a great side dish for an Indian meal with its vibrant color, the crunch of sesame and very moreish taste.

6-8 fresh curry leaves

Line a cookie tray with aluminum foil (makes clean-up easier).  Preheat the lined tray in the oven for 5 mins…I found this prevents the potatoes from sticking.

While the cookie tray is heating, toss the potatoes with  a tsp of oil and salt.  Spread it on the hot tray and bake at 450 degrees for about 8 mins.  The potatoes should be just about tender but should not change color.

When the potatoes come out of the oven, heat 2 tsp of oil in the skillet on medium-high heat and add the mustard seeds.  When they start to pop, add the dried red chili and curry leaves.  Add the sesame seeds and as soon as they start to pop, add the potatoes.

Stir to coat the seasoning evenly and then add the turmeric powder, chili powder, coriander powder and salt to taste,   Cover and cook on a medium-low flame for about 5 minutes until the potatoes are fully cooked.

Add the lemon/lime juice and stir thoroughly.  Serve with rotis or puris or as a side dish.

Enjoy!