Ghee and Turka Roast Potatoes
A flavour-packed twist on the classic roast. Coated in fragrant ghee and infused with a crispy, spiced tarka, these potatoes are golden, crispy on the outside, and soft on the inside. Perfect as a side dish for any special occasion or festive meal, they bring a burst of rich, aromatic flavours that will elevate your dining experience.
Ingredients
- 150g ghee
- 1 tsp bicarbonate of soda
- 1 tbsp plain flour
- 1.5kg potatoes
- Large handful Curry leaves
- 1 tsp black Mustard seeds
- 1 tsp cumin seeds
- 4 cloves garlic, thinly sliced
- 5 green chillies, thinly sliced
- ½ tsp turmeric
- Large handful Curry leaves
- ½ tsp salt
Step 1
Peel the potatoes and cut them into large chunks.
Step 2
Place the potatoes in a large pot of water and add 1 tbsp of salt and a pinch of bicarbonate of soda.
Step 3
Bring the water to a boil and cook the potatoes for about 10 minutes, or until they are just fork-tender.
Step 4
Drain the potatoes and let them steam dry in a colander for 10 minutes. Lightly sprinkle them with flour and toss to coat evenly.
Step 5
Preheat the oven to 200°C.
Step 6
In the meantime, melt the ghee in a small pot over medium heat. Add the mustard seeds and cumin seeds, and once they begin to sizzle, stir in the green chilies, garlic, and turmeric.
Step 7
Cook until the garlic begins to turn golden, then carefully add the curry leaves (they may splatter).
Step 8
Once the curry leaves become crisp, turn off the heat and strain the ghee. Set aside the crispy tarka to use later.
Step 9
Pour the hot ghee into a large baking dish and place it in the oven for 10 minutes to heat up. Once hot, add the potatoes and use a spoon to coat them evenly with the ghee.
Step 10
Roast the potatoes in the oven for 45 minutes, turning them every 15 minutes, until golden and crispy. Transfer the potatoes to a serving platter, then sprinkle with salt and top with the reserved tarka.