Podi Roast Potatoes
These crisp potatoes are a contemporary South Indian-inspired application of Chennai Milagai Podi. The potatoes are roasted or pan-crisped first, then coated with the podi toward the end so the roasted lentils, chilli and sesame retain their flavour without scorching.
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
✨ Zaika Potli Secret Technique
Add 2½ tbsp Chennai Milagai Podi only after the potatoes are already crisp, then toss over low heat for about 1 minute.
Ingredients
Ingredients
- Baby potatoes — 600 g
- Chennai Milagai Podi — 2½ tbsp / about 20–25 g
- Sesame oil or neutral oil — 2 tbsp
- Ghee — 1 tsp, optional
- Curry leaves — 10
- Salt — ¼ tsp, only if needed
- Lemon juice — 1 tsp
Cooking Instructions
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1Boil the baby potatoes until just tender. Cool and peel if desired.
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2Flatten each potato lightly with the base of a glass or your palm.
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3Heat oil in a wide heavy pan.
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4Add the potatoes in a single layer.
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5Cook over medium-high heat for 5–7 minutes on each side until deeply golden and crisp.
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6Add curry leaves and cook briefly.
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7Lower the heat.
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8Sprinkle Chennai Milagai Podi over the potatoes and toss carefully.
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9Add optional ghee and cook for another 1 minute.
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10Taste before adding extra salt.
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11Finish with lemon juice immediately before serving.
💡 Chef's Pro Tip
Moist potatoes will steam rather than roast. After boiling, let them air-dry for several minutes before adding them to the hot pan.
🍽️ Perfect Serving Pairings
My Take On Podi Roast Potatoes
These crisp potatoes are a contemporary South Indian-inspired application of Chennai Milagai Podi. The potatoes are roasted or pan-crisped first, then coated with the podi toward the end so the roasted lentils, chilli and sesame retain their flavour without scorching.
The Secret: Moist potatoes will steam rather than roast. After boiling, let them air-dry for several minutes before adding them to the hot pan.