Tuesday, June 6, 2017

Roasted Potatoes - Aloo/Batata Roast or Patates Fournou

   
Patates Fournou
         Indian Aloo/Batata Roast

Roasted potatoes are irresistible whether they are prepared the Indian or Greek way;  Patates Fournou is so like this Indian one - only the choice of oil and spices are slightly different. Which way to go? - a tough choice - but both are delicious. In India this is Aloo or Batata Fry/Roast, in Greece, Patates Fournou.

Although I like to use small potatoes - red, white, yellow, blue or brown - any type will work very nicely. Garlic may be added to the Aloo/Batata Roast as well if you enjoy garlic.

4 Servings

 Ingredients:

2 lbs Potatoes
Salt & Pepper
1/2 tsp Turmeric
1 Lemon/Lime
2-3 Tbsp Fresh Spearmint, finely sliced - for garnish
Extra Lemon/Lime wedges, as needed for serving

Indian: 2-4 Tbsp Coconut or other oil, 2 tsp coarsely ground Cumin seeds, 1/2 tsp ground red pepper.
Greek: 2-4 Tbsp Extra Virgin Olive Oil, 3 cloves finely minced garlic, 1 Tbsp dry Oregano.

Method:

Preheat oven to 350 F.

Cut the lemon/lime in half. Juice one half to mix with the potatoes. Cut the other half into wedges.

Scrub the potatoes well and rinse and dry. It is not necessary to peel. Trim any spots and cut them into 4 quarters lengthwise; if very large, cut accordinly.

Combine potatoes with oil, salt, turmeric, a generous amount of freshly ground pepper, choice of herbs/spices and half the lemon/lime juice.

Place in a covered baking dish.

Bake covered for 30 minutes, uncover, shake or stir and continue baking for another 30 minutes or done to your liking.

Remove from oven, let cool for about 5 minutes. Sprinkle the mint over the potatoes and serve hot or warm; pass the lemon/lime wedges. Enjoy!!



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