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