This Fool proof Roasted Garlic Potatoes Recipe with minimal ingredients and maximum flavours just goes perfect with anything. They are bite-sized, buttery and garlicky which easily makes it a family favourite. Also, this is a super easy that even a beginner or bachelor will find easy to follow.
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Start with cutting the potatoes.
If using baby potatoes, simply slice them in half with skin on.
OR
If using big size potatoes, simply Slice the potatoes into even 2-inch chunks.
Wash the sliced potatoes properly and soak them in water for 10 minutes before starting.
Meanwhile in a pan boil enough water and add salt.
Once water boiled, add potatoes and cook for 5-7 minutes or till they become tender.
Once potatoes are par boiled, drain and take them in a large bowl.
Add mixed herbs, chili flakes, oregano, red chilli powder, rice flour and salt.
Toss them well. Little moisture present in the potatoes is enough to coat the potatoes perfectly.
Melt the butter in a non-stick pan over low heat.
Add Chopped Garlic, roast it for few seconds.
Add tossed potatoes to the pan, stir to combine.
Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes.
Add olive oil or any other oil and again cook for few more minutes stirring in between.
Right at the end of cooking, add some fresh coriander leaves.
Turn the heat off and give it a mix to combine well.
Serve while warm with Green Chutney or Ole ki Chutney or simply tomato ketchup.
Ingredients
Directions
Start with cutting the potatoes.
If using baby potatoes, simply slice them in half with skin on.
OR
If using big size potatoes, simply Slice the potatoes into even 2-inch chunks.
Wash the sliced potatoes properly and soak them in water for 10 minutes before starting.
Meanwhile in a pan boil enough water and add salt.
Once water boiled, add potatoes and cook for 5-7 minutes or till they become tender.
Once potatoes are par boiled, drain and take them in a large bowl.
Add mixed herbs, chili flakes, oregano, red chilli powder, rice flour and salt.
Toss them well. Little moisture present in the potatoes is enough to coat the potatoes perfectly.
Melt the butter in a non-stick pan over low heat.
Add Chopped Garlic, roast it for few seconds.
Add tossed potatoes to the pan, stir to combine.
Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes.
Add olive oil or any other oil and again cook for few more minutes stirring in between.
Right at the end of cooking, add some fresh coriander leaves.
Turn the heat off and give it a mix to combine well.
Serve while warm with Green Chutney or Ole ki Chutney or simply tomato ketchup.
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