Potato Roast also known as Urulai Kizhangu Roast in South India is a delicious stir fry made with cooked potatoes, mustard seeds, curry leaves and spices. Cooked on low heat until it attains a crispy exterior, this irrestible No Onion No Garlic side dish is served with Rice and Sambar or Rasam.
Potato Roast Recipe, Urulai Kizhangu Roast, Urulai Roast – This popular South Indian Side dish is a crowd favorite!
This easy stir fry or sabzi is made with cooked potatoes, spices and fresh curry leaves. It is cooked or stir fried on low heat until the potatoes develop a crispy exterior with a soft center.
Takes roughly about 15-20 minutes of cook time, this dish is ready under no time making it perfect to feed a family of 2 or 6 with equal ease.
For potato fans, these recipes are a must try - Potato Podimas (South Indian Mashed Potatoes), Aloo Matar, Kale Aloo Sabzi, Aloo Gobi and Potato Wedges.
You may have tried many versions of roasted potatoes but I guarantee this version is not only delicious but big on flavors.
The recipe includes step-wise instructions, variations and serving ideas.
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Ingredients
Potatoes – Any variety of potato works for this recipe. I have used baby potatoes. Since they are small in size, I don’t even chop them and add it directly to the pan, after peeling.
For medium size or big potatoes, you can pressure cook / boil the potatoes until they are soft. Allow it to cool, peel the potatoes and cut them into thick chunks or pieces.
You can cook potatoes on stove top in an open pan, pressure cook or use instant pot.
For this recipe, I have steamed the baby potatoes in Instant Pot.
Spices – Red Chili Powder and Turmeric
Mustard Seeds – If you are unfamiliar with the ingredient - mustard seeds when introduced in hot oil will crackle or pop. Ensure the heat is on medium. Do not introduce any other ingredient into the pan, unless this is achieved.
Curry Leaves – South Indians swear by curry leaves. Use fresh, if possible. Growing them at home is pretty easy. If you don’t find them easily where you live, just skip the ingredient altogether.
Sesame Oil – This dish gets its signature aroma and taste with sesame oil or gingelly oil to be precise.
This sesame oil is different from the one available at Asian Supermarkets or Stores. It is not toasted sesame oil.
In South India, good quality cold pressed sesame oil is used for cooking, frying and even for hair / body massage.
You can substitute sesame oil with vegetable oil. I don’t prefer olive oil for this recipe.
Variations – Adding onions and garlic. While the recipe I have shared is a No Onion No Garlic version, you could totally add 1 medium onion and 4 cloves of garlic (both finely chopped). Read the recipe card for complete detail.
How to Make Potato Roast – Instructions
Cook and Peel 500 grams baby potatoes. Add salt, toss and keep aside.
Heat a wok/kadhai/pan, add sesame oil and mustard seeds. Allow the seeds to crackle and then add asafoetida or hing.
To this add the curry leaves. Be careful as it will splutter a bit.
Now add the cooked potatoes, spices (turmeric and red chili), salt to taste and mix gently.
Lower the heat, allow the spices to coat the potatoes and cook for 10-12 minutes.
Once the potatoes have crisped or appear roasted, switch off the heat and serve.
My top Tips for best tasting potato roast
- Always choose a wide pan which can easily accommodate the potatoes in a way that there is a direct contact between the potato and the pan.
- You need to be patient, turn the heat to “low” and allow the potatoes to roast.
- Avoid overuse of spatula to mix things up! A little mix here and there is fine.
- Adding salt to the boiled potatoes ensures even seasoning.
- Do not Cover the Pan while cooking. We are looking to roast not steam the potatoes.
- After the potatoes are done, do not cover the pan immediately. Let it cool in the pan before transferring to a serving bowl.
Serving Suggestions
Potato Roast calls for Sambar, Rasam or Mor Kuzhambu. My husband actually enjoys this with Vethal Kuzhambu (tamarind based spicy gravy). Ensure unlimited quantities of papadam or appalam followed by an hour long nap.
Serve it with Curd Rice – Perfect on days with an almost empty refrigerator and/or pantry OR simply when you are in no mood to cook.
Perfect Side for South Indian Variety Rice – Lemon Rice, Coconut Rice and Tomato Rice.
Serve for Lunch / Dinner as Side with Roti, Paratha and Dal-Rice or Raita.
Leftovers / Storage
There is no such thing as leftover Potato Roast. If you are lucky and are left with some, pack it in an airtight container. Store in refrigerator for 2-3 days.
You can re-heat leftovers in a microwave.
I have never frozen potato roast.
FAQ's
When baking in oven or air frying, it is not necessary to boil potatoes for roasting. However, for stir frying, Boiling or par-boiling potatoes speeds up the cooking / roasting process.
Add moderate amount of oil, cook on gentle heat until the potatoes develop a crispy exterior.
Yes they are same as newly dug up potatoes from the ground. The skin is tender as compared to the mature ones.
For making potato roast or a stir fry with spices, its better to peel the potatoes so that the potatoes can absorb the spices and oil while cooking. For roasting or baking, it is best to keep the skin on as it crisps up and tastes delicious.
Smashed Potatoes with herbs, Roasted Potatoes in air Fryer with zaatar spice or Italian herbs, Potato Salad with pesto sauce are some of the ways to enjoy baby potatoes.
This post was originally published in May 2018. I have updated the recipe with fresh content and step-wise photos for the benefit of readers.
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Potato Roast Recipe | Urulai Kizhangu Roast
Equipment
- Pressure Cooker or Instant Pot For cooking potatoes
- Pan
Ingredients
- 500 grams Baby Potatoes cooked, peeled
- 2 tablespoon Sesame Oil substitute with vegetable oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Kashmiri Red chili powder
- ½ teaspoon Turmeric powder
- 1/8 teaspoon Hing or Asafoetida
- Curry Leaves, few sprigs
- Salt to taste
Instructions
- Cook and Peel 500 grams baby potatoes. Add salt, toss and keep aside.
- Heat a wok/kadhai/pan, add sesame oil and mustard seeds. Allow the seeds to crackle and then add asafoetida or hing.
- To this add curry leaves. Be careful as it will splutter a bit.
- Now add the cooked potatoes, spices (turmeric and red chili), salt to taste and mix gently.
- Lower the heat, allow the spices to coat the potatoes and cook for 10-12 minutes.
- Once the potatoes have crisped or appear roasted, switch off the heat and serve.
Notes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Yummy ?
thanks dear
Lipsmacking potato fry ? Can't wait to try this!
Thank you .. We all have this major weakness for potatoes I think.
Ha ha !! yes we do ?
Both the husband and I adore aloo roast - my uncle makes a gorgeous one. I have always avoided making it at home, thanks to the truckload of oil that seems to go into it. 🙁 Your version looks and sounds delish, and seems to use very little oil as well. I'll definitely be trying this out! 🙂
When you love something, you try your level best to cook it in the most healthy way - This is what I love doing. The Arbi roast on the blog is also made with low oil, a good non stick kadhai and some patience and in the end guilt free consumption of food. Thanks dear.
Love anything with aloo and this would definitely tingle my tastebuds !
You are just like me dear.. I love your aloo posts and you mine.. hahah.. thanks a ton dear. Happy Weekend!
Nice share vidya.. it's tempting potato ? Fry
Thank you dear
So tempting and delicious!!! Perfect side dish.
Thank you and agreed! Happy Weekend
Happy Weekend to you too!!!!
Super delicious recipe
Thank you so much dear.
great photography and this dish is loved by all at our home as well! lovely share Vidya!
Thank you so much dear. Its the same at my end.. I guess potatoes are everyones weakness.
I just love Potatoes and your version is making me drool here..slurrp!
This Roast definitely is everyones weakness, right? Thank you so much.
I was among the one who admired the potato roast and would've been "katti" with you if you hadn't shared the recipe... hehe... It's such a winner, that masala covered up on the potato... Ah, I can't imagine its play on the taste buds...
Haha.. I cannot ever ever give you chance to be katti with me my dear so yes, I remembered you while writing this post as you were the first to notice it in the background. Thank you so much dear and yes, this is one sabzi that is wiped clean every time I make it. No leftovers absolutely.
Aaah look at those beauties tempting me to pick them up from the screen, such a simple but tempting recipe, all time favourite of mine. By the way the pics are super tempting.
Thank you Soma, improving each day. Glad you loved the simple yet flavourful recipe.
That is one tempting bowl of potato roast. Awesome and your clicks are so beautiful.
Thank you so much Renu, happy to hear that.
Baby potatoes are favorite at our house too..and this aloo roast sounds so heakthy..bookmarking the recipe Vidya
Mine too dear, glad you liked it! thank you
I love potatoes in any form. Your potato roast looks delish. Loved your click. Superb share.
Thank you so much
The potato roast looks very tempting. I usually make baby potatoes in a thick gravy. However, will have to try out this finger licking recipe. No wonder your hubby sneaks into the kitchen to have a few masaledar potatoes.
Ha Ha. If he stops sneaking, I will stop improving. Trust me, he has very sharp taste buds and knows even if a tiny bit of salt is missing. So now you know why he is my ultimate food critic. I am yet to make a gravy based aloo dish for the blog so I guess I will try that next time for sure, thank you for the tip!
The baby potato roast is so yummy.. a perfect side dish with dal chawal or pulao.
Absolutely true and my choice of combinations too.
Such a lovely recipe, Vidhya. I am sure the hand that picked one got many more after the shot....
ha ha.. yes Seema, the hand takes the entire bowl actually. Thank you dear.
Such a simple and flavorful dish..love the flavours
Thank you so much
Nothing can beat this simple yet a delicious potato roast, one of my favourite side dish for hot piping rasam rice. Lipsmacking here.
Absolutely and those combinations you mentioned are my favourite too Priya. thanks dear
I love potatoes. And this roasted aloo looks superbly delicious. I would love to eat it as a snack. I just loved your recipe and such a beautiful share Vidya.
thank you so much Jolly, this sabzi is our favourite too at home.
Although aloo being favourite at home, I do not make aloo so often, maybe once every 4-6 weeks! Aloo roast, Poori and keri no ras, my favourite combo. Yours looks so inviting and flavourful 🙂
Oh, now you are tempting me to cook your wonderful combination of ras, poori and aloo. Chalo, weekend menu is set. Thanks dear.
Potato roast is my favorite side dish. This looks so good and it will be the perfect pair to steamed rice.
Absolutely! Thank you
How tempting are those baby potatoes coated with all that yumminess! I could finish all that off 😀
Thank you Freda!
I could live entirely on potatoes if I didn't fear that my waistline would finally block my view of my toes ? But still I can't resist eating them in some form at least twice a week. Your irresistible recipe, droolworthy click and enticing description has made me want to cook this dish today...right now! Since I'm fasting, I'll have to wait till dinner time. Baby potatoes seem like a perfect choice for this recipe and look so pretty too in your bowl. I don't have baby potatoes today (and I don't want to wait anymore) so this time I'll make them with the usual ones but I am making these today! ??
Haha.. Agree about the agony of the ever expanding waist line. Sometimes I wonder, why the Almighty has bestowed me with such a slow metabolism and turned me into a foodie too. Too much isn't it? But yes, he has been kind and enabled me meet so many wonderful people like you who share the same thoughts. Thank you so much and I shall be waiting to hear about the final outcome of the feast post your fast. Happy Ramadan sister!
I love baby potato roast but it is hard to find those tiny ones here. I am literally drooling over those tempting baby potato roast.
These can be made with normal potatoes too, just cut them into large chunks. Thanks and glad you liked it Sapna!
Hey Vidya! I finally tried out this Urulai Roast your way, today, for the husband's birthday. It turned out fab, and we absolutely loved it! 🙂
Would you mind if I shared the recipe on my blog too, with a link back to your blog?
Good to hear that Priya and glad you guys loved the roast. Its our absolute fav too at home. Please go ahead and share the recipe. Thank you for the link back, appreciate it. Cheers!