Roasted potatoes sprinkled with podi and served with mustard yogurt dressing. Podi is a coarse South Indian spice powder and is an ultimate condiment. You can have it with rice, sprinkle it on top of fries or have it the traditional way, with idli or dosa. Once made, it can be stored in an airtight container in a refrigerator for about 3 to 6 months. When sprinkled on these roasted potatoes, podi adds a very distinctive flavor and takes your roasted potatoes to a new level of deliciousness. These potatoes are crisp from the outside and fluffy from the inside. They are perfect for a quick snack or a great addition to a salad. Just toss them with some greens, vegetables of your choice like cucumber, onion, capers, olives, drizzle the dressing on top and done, your salad is ready! And not to forget the mustard yogurt dressing, it’s so delicious and easy but such a game-changer!
Roasted Potatoes With Yogurt Mustard Dressing
Yield: 1 to 2 servings
INGREDIENTS
Roasted Potatoes
2 medium-sized potatoes
2 tsp olive oil
1 tsp rice flour (can be replaced with cornflour)
salt & pepper to taste
2 tbsp podi
chives for garnishing
Podi
1 tbsp dry coconut, grated
1 tbsp sesame seeds
1 tbsp chana daal
1 tbsp urad daal
pinch of methi dana
2 to 3 dry red chilis
1 tsp cumin
2 garlic cloves
salt
Mustard Yogurt Dressing
1/4th cup yogurt
1/4th cup mayonnaise
1 clove garlic, minced
2 tbsp wholegrain mustard
1 tbsp sweetner like honey / sugar / sweet onion sauce / maple syrup
pinch of chili flakes
salt & pepper to taste
INSTRUCTIONS
Preheat the oven to 180 C. Prepare a baking tray by lining with parchment paper.
Parboil the potatoes in salted water. Once done strain and let it cool. Do not peel the potatoes. Cut them in chunks and transfer to a large bowl.
Add salt, pepper, rice flour, and olive oil to the potatoes. Toss everything gently and transfer into the prepared baking tray. Do not clutter the sheet, the potatoes must be spread evenly.
Place in the oven and bake for 20 minutes. Then remove from oven and gently flip each potato. Bake for another 20 minutes or until golden brown from the outside.
For podi, dry roast all the ingredients on a medium flame, starting with chana daal then urad daal. Once the daals are slightly golden and aromatic add methi dana, dry red chilis, cumin and sesame seeds. Once the chilis are crisp and the cumin seeds starts to crackle, add dry coconut. As soon the coconut turns golden brown remove everything from flame and let the mixture cool down. Grind the roasted spices along with garlic and salt into a fine powder. Store it in a refrigerator in an airtight container.
For the dressing, mix all the mentioned ingredients and let it chill for at least half an hour for all the flavors to combine.
Once all the elements are ready, garnish the potatoes with finely chopped chives and sprinkle podi on top. Serve with the mustard yogurt dressing and enjoy!
