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Indian-Spiced Roasted Potatoes with Quick Pickles
Aloo chaat is a South Asian street food that combines potatoes, typically fried, with myriad spices, chutneys and other ingredients, such as fried noodles, for a wide range of flavors and textures. The popular snack inspired this recipe in which we roast rather than fry the potatoes. We make quick-pickled onion and cucumber to pile on top of the potatoes and add a hit of fresh flavor, color and crispness. Tangy-sweet tamarind chutney seasons the potatoes before roasting and also is great for drizzling at the table. Look for it sold in jars or bottles in Indian grocery stores or in the international aisle of the supermarket, but don’t mistakenly buy tamarind paste, which is unseasoned tamarind pulp.
4 to 6
Servings
Tip
Don’t forget to mist the baking sheet with cooking spray. The sugar in the tamarind chutney tends to make the potatoes stick, so oiling the pan helps ensure that they release.
50 minutes
Ingredients
-
1
small red onion, halved and thinly sliced
-
½
English cucumber, halved lengthwise, seeded and thinly sliced
Directions
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01Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a medium bowl, stir together the onion, cucumber, chili, lime juice and a pinch of salt; set aside.
Pardon the interruption
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July 12, 2022
So Much Flavor!
Due to local grocery lameness and a small time window, I was stuck faking it with regular ol' chutney and a tablespoon of lime juice. Still delicious.
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