Spicy Lemon Roasted Potatoes | Hari Ghotra
5.0/5 rating (2 votes)

Spicy Lemon Roasted Potatoes

Nimbu Aloo

  • Heat Medium
  • Serves 6
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE
  • Prep 5 mins
  • Cook 50 mins
Spicy Lemon Roasted Potatoes

Crispy new potatoes with a zingy finish

Hari says

Indian roast new potatoes with a citrus zing and the earthiness of fenugreek all cooked with a touch of asafoetida to balance the bitter flavour of the fenugreek.

The armchoor gives a fruity tang to these crispy potatoes and makes this a fun side dish. The potaotes work beautifully with a roast chicken dinner for a unique twist or with some spiced fish as a healthy summer supper.

  • Ingredients
  • Method
  • 1kg new potatoes, washed
  • 4 tbsp rapeseed oil
  • ¼ tsp asafoteda
  • ½ tsp turmeric
  • 1 tbsp coriander, seeds, crushed
  • 1 tsp cumin seeds, crushed
  • ½ tsp chilli powder
  • 1 tbsp fenugreek powder
  • 1 tsp salt
  • 1 tbsp mango powder
  • 1 lemon

Method

  1. Wash the potatoes and heat the oil in a pan.
  2. Add the aseofetda and turmeric once it sizzles add the potatoes and coat in the oil.
  3. Crush the cumin and coriander seeds and sprinkle into the pan. Add the chilli powder, fenugreek and salt.
  4. Reduce heat and place the lid on the pan, stir every 5-10 mins for about 50 minutes until the potaotes are crisp on the outside and soft inside.
  5. Remove from the heat and dust with the armchoor and squeeze in the juice from one lemon before serving. 

Nutritional information

Typical values* per Serving
Calories219
Fat (g)10
of which saturates (g)1
Carbohydrates (g)30
of which sugars (g)3
Fibre (g)5
Protein (g)4
Salt (mg)387
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (1)

  • Waleed Mahmoud

    Waleed Mahmoud

    04 April 2015 at 08:45 |
    This recipe is spot on, perfect. The simplest dish on here, I think, but I never thought of this preparation. The mango powder and lemon at the end are key.

    Tip to anyone reading this in the USA without a proper Indian store around them- just order the asafoetida and amchoor (mango powder) on Amazon. Everything else will be at your local grocery, Coop, or Whole Foods knockoff.


    You could lighten it up by cutting the oil in half and roasting them but you are going to miss out on the crispy deliciousness you get stove top.

    reply

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Hari Ghotra