Potato Roast

This simple recipe is for making an awesome roasted potatoes. Yukon Gold (or fresh red skinned potatoes) potatoes are almost ideal for roasting without peeling because of their very thin skin. Slice them about 1/8 inch thickness uniformly. In this method the potatoes are roasted on top of the stove instead of oven roasting making it faster and equally if not more tasty.

Ingredients:

1 1/2 Lb. potatoes (scrubbed & rinsed)

1 1/2 t. hot red chili powder

1/2 t. turmeric powder

1 1/2 t. salt (adjust to your taste)

1 1/2 t. mustard seeds

1/4 t. asafoetida powder (optional)

2 T. oil

Note: T.=Tablespoon, t.=teaspoon

Method:

Slice the potatoes about 1/8 inch thickness uniformly and place them in a bowl. Sprinkle salt, chili powder, and turmeric powder over the sliced potatoes and toss them throughly to distribute the spices. Set aside for a minute.

   

Add the oil to a non-stick skillet and swish it around to coat the bottom of the skillet. Heat the oil over medium-high to high for a minute. add the mustard seeds and stir. Once mustard seeds pop (about 2 min., they will give out a nutty smell), reduce the heat to medium-low, then add the tossed potatoes with spices and stir well and cover. Keep the heat to medium-high and continue sautéing by stirring now and then for 10-12 minutes (one can visibly see the roasted pink spots on the potato slices while stirring). In between stirring cover the skillet. Taste and adjust the salt if needed. Remove from heat and serve. Can be served with scrambled tofu, scrambled eggs or as is as a side dish.