ROASTED NEW POTATOES WITH GARLIC AND TAMARIND
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack in the top third of the oven.
- Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
- Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
- As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
- In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.
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RFI JAN
[email protected]These potatoes were a disappointment.
Joshua Dunnings
[email protected]I'll definitely be making these potatoes again.
Ronnie Sanderlin
[email protected]Not bad, but nothing special.
PRO MAZEED
[email protected]These potatoes are amazing! I love the combination of flavors.
Timileyin Ajani
[email protected]Meh. I wasn't impressed with these potatoes. They were bland and the tamarind sauce was too sweet.
Best Becky
[email protected]These potatoes were a bit too tangy for my taste, but my husband loved them. I think I'll try using less tamarind next time.
Sajib Bro
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The potatoes are always perfectly roasted and the tamarind sauce is addictive.
Kokokhan Kokokhan
[email protected]These potatoes were a big hit at my dinner party. Everyone loved the crispy skin and the tangy tamarind sauce.
Dai Lanham
[email protected]Easy to make and so flavorful. The garlic and tamarind complement each other perfectly. I served them as a side dish with grilled chicken and they were a hit!
Leticia Ugwu
[email protected]Absolutely delicious! The tamarind adds a unique and tangy flavor to the potatoes. I also added a bit of chili powder for a little heat. Will definitely be making this again!