Roasted potatoes are famous and a part of traditional Sunday brunch in Britain and also famous in Republic of Ireland.
But if you come down to Delhi, you will realise this same roasted and crusty potatoes are available with every Pani Puri wala Bhaiya, or visit old to have the amazing and lip smacking aalo chat.
My version has India, Britain and Italian flavors.
|Baking Soda||1 tsp|
|Rosemary and Thyme (chopped)||2 tbsp|
|Ground Black Pepper||1 tsp|
|Parsley or coriander||To garnish|
How to cook cook cook!
- Boil 2 liters of water in a pot over high heat. Add 2 tablespoons salt, baking soda, and potatoes and stir. Boil it to fir 8-10 minutes or boil until a knife cuts the potatoes easily.
- In a small saucepan heat the butter, but ensure not to burn it. Throw in rosemary, thyme, garlic, and a few grinds of black pepper. Boil the butter till it takes in all the flavor, or about 3 minutes.
- Immediately strain oil through a fine strainer. Don’t throw rosemary/thyme/garlic, keep it aside.
- When potatoes are cooked, drain and let them in the pot for about 60-90 seconds to allow excess moisture to evaporate.
- Toss and coat these potatoes with the infused butter, season to taste with a little more salt and pepper.
- Transfer to oven and roast for 20 minutes at 180-200 degree Celsius .
- Shake pan and turn potatoes and continue roasting until potatoes are deep brown and crisp all over. This will take 30-40 minutes in total.
- Transfer potatoes to bowl and add rosemary/thyme/garlic. Toss and coat again.
- Mix it with lemon juice.
- Serve immediately.
1. Instead of butter, use olive oil
2. You can also use Chaat masala, it will increase the flavor and bring in the Indian touch