Crunchy roasted potatoes are crisp on the outside and fluffy on the inside. They are the perfect side to whatever you are having. Add some satisfying zing to this favorite side.
Peel and cut the potatoes into cubes of 1 1/2 to 2-inches.
Make sure your oven rack is in the center of your oven. Preheat the oven to 450°F (230°C) or 400°F (200°C) for a convention. In a 3.5-quart pan or larger over high heat, add 2 quarts of water, 1 tablespoon of salt, baking soda, and the potatoes. Bring to a boil, and then turn down to simmer for 10 to minutes until the potatoes are cooked through.
While the potatoes are cooking, add the oil to a small pan over mediium heat. Add the garlic and cook gently until they start turning golden around the edges. Add the mince green chili, if using and stir for a minute. Stir in the garam masala and Kashmiri chili and remove the pan for the heat. Set aside.
In a bowl large enough to hold the potatoes, add the salt and lemon juice.
When the potatoes are finished cooking, drain and place pot back on the burner for a minute so extra water evaporates. Shake the pan a couple of times to help create a rough surface. Strain the flavored oil into the bowl, leaving the garlic pieces behind. Set aside. Stir in the potatoes to coat well.
Spread the potatoes onto a rimmed baking sheet, leaving as much space as you can. Roast for 20 minutes without moving them. Turn the potato pieces over, using a thin spatula or knife to help any stuck potatoes along. Roast for another 15 to 30 minutes more, depending on your oven.
Pour the potatoes into a large bowl and stir in the reserved garlic and chilies. Garnish with cilantro, parsley, and coarse salt if you wish. See the Notes below for some other ideas.
Notes
Topping ideas: Raita, or even plain yogurt makes a lovely contrast between the hot crunchy roasted potatoes and the cool yogurt. Drizzles of your favorite green chutney, crispy fried onions (birista), make the perfect topping at the end. One of my favorite Indian pickles is Mother’s Recipe Lemon Pickle, and I’ve finely chopped it and mixed it into the potatoes before serving. Adding curry leaves to the potatoes 5 minutes before they are done is another yummy idea.
Keeping/storing: The potatoes are best when freshly roasted, but they will keep in the fridge for up to 4 days. Reheat in the oven for 5 minutes or until re-crisped.
Doubling tips: This recipe can be doubled to four pound of potatoes but they will take longer to brown properly. You might consider using two baking trays place in the top third and bottom third of the oven, switching them halfway through the roasting time. Keep an eye on them to because one my finish roasting before the other.