Imagine biting into a perfectly golden, crispy potato that's bursting with aromatic Indian spices, then dipping it into a creamy, tangy yogurt sauce infused with fragrant curry leaves. This isn't just another potato recipe - this is a culinary adventure that transforms a simple side dish into a mouthwatering sensation that will transport your senses straight to the vibrant streets of India. Get ready to elevate your cooking game with these mind-blowingly delicious Crispy Potatoes with Curry Leaves Dip!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 lbs potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 cup curry leaves
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon cumin powder
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the potatoes thoroughly. Cut them into uniform 1-inch cubes to ensure even cooking and crispiness. Pat the potato cubes completely dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine olive oil, salt, black pepper, and turmeric. Whisk these ingredients together to create a smooth seasoning mixture.
- Add the potato cubes to the seasoning bowl. Toss the potatoes gently but thoroughly, ensuring each piece is evenly coated with the oil and spice mixture.
- Spread the seasoned potato cubes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper air circulation and achieve maximum crispiness.
- Roast the potatoes in the preheated oven for 25-30 minutes. Halfway through cooking, use a spatula to flip the potatoes, ensuring they brown evenly on all sides.
- While potatoes are roasting, prepare the curry leaves dip. In a small bowl, mix yogurt, lemon juice, and cumin powder. Finely chop fresh curry leaves and fold them into the yogurt mixture.
- Once potatoes are golden brown and crispy, remove from oven. Let them rest for 2-3 minutes to cool slightly and set their crispy exterior.
- Transfer the crispy potatoes to a serving platter. Garnish with additional fresh curry leaves if desired. Serve immediately with the prepared curry leaves yogurt dip.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your potato cubes dry before seasoning to ensure a perfectly crisp exterior.
- Use a large baking sheet and spread potatoes in a single layer. Overcrowding will steam the potatoes instead of roasting them.
- For extra crispiness, consider parboiling the potatoes for 3-4 minutes before roasting to create a fluffy interior and crunchy exterior.
- Fresh curry leaves make a massive difference in flavor - if possible, use fresh rather than dried leaves.
- Allow the potatoes to rest for a few minutes after roasting to help them set their crispy texture.
- Experiment with the yogurt dip by adding minced garlic or fresh herbs like mint or cilantro for additional flavor complexity.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
