Roasted Potato are the easiest and the most delicious way to eat crisp, garlic-flavoured potatoes.
- What kind of potatoes are best for roasting?
- Watch Roasted Potato Video
- Serving Suggestion
- Garlic Roasted Potato Recipe
These roasted potato bites are not only a fantastic side dish, but they make an excellent snack as well. No backyard BBQ parties, Thanksgiving feast , or potluck get-togethers are complete without roasted potatoes.
When guests make themselves comfortable with a drink or two, marinated potato bites start grilling in the oven, filling up the air with the aroma of garlic and fresh herbs. Both complement each other perfectly in the starchy, crisp goodness called roasted potatoes.
Why You’ll Love This Potato Recipes
- easiest roasted potato recipe
- gluten-free and possible vegan
- meal-prep friendly
- highly customizable
What kind of potatoes are best for roasting?
Honestly, if you will ask me, it doesn’t matter. You can use baby potatoes, red potatoes, russets, purple potatoes, red potatoes, or any other local variety of potatoes .
But make sure potatoes are cut into even sizes. If you use baby potatoes as I did, cut them into halves or use whole potatoes (if they are tiny in size). I prefer leaving the skin of the potatoes intact. It makes potatoes extra crispy and saves a lot of peeling time. I leave that decision up to you.
The marinating process helps the flavour of herbs and garlic penetrate the skin of the potatoes. And the result is flavoursome roasted potatoes.
Love Potatoes? Try reader’s favourite Air Fryer Smashed Potatoes , Crispy Potato Cheese Balls , or the cheesy, golden Potato Tray Bake . You can transform them into a Creamy Soup also.
Watch Roasted Potato Video
Serving Suggestion
Serve roasted potatoes with the main course dishes like grilled chicken breast, steaks, baked vegetable casserole , pasta dishes , or a bowl of comforting soup on a cozy evening.
We usually relish them with a slice of focaccia bread smeared with soft butter and a glass of wine.
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Ingredients
- ▢ 500 gram baby potato or 250 gram medium size potato
- ▢ ¼ cup olive oil
- ▢ 6 – 8 garlic cloves, roughly smashed
- ▢ salt and black pepper to taste
- ▢ 5-6 sprigs of thyme
- ▢ 2 – 3 sprig of sage
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon red chili flakes
Instructions
- To prepare the garlic and Herb Roasted Potato, wash the potato in water to get rid of dirt. Wipe them with a kitchen towel. If your prefer, peel the skin. I have used baby potato but you can use regular potato as well for the recipe. Cut the regular size potato into equal size wedges.
- Now arrange the potato in a microwave safe plate and cook in the microwave for 5 – 10 minutes. This helps potato to absorb the flavor of herbs and potato nicely.
- Transfer potato in a large mixing bowl and add olive oil, herbs, salt, black pepper, and cloves of garlic. Toss the potato in the seasoning mix to evenly coat each piece with the herbs and spices.
- Let the potato sit in the seasoning mix for 15 – 20 minutes.
- Meanwhile, preheat your oven at 180 degrees Celcius for 10 minutes.
- Roast the potato in the oven till cooked through and the outer layer turns crisp. This usually takes 50 – 60 minutes, after an interval of 30 minutes, turn the tray for even roasting of the potatoes.
- Serve Garlic Roasted Potato immediately.
Recipe Notes:
- You can use any combination of fresh and dry herbs of your choice.
- You can also add butter and cheese to make the potatoes more delicious.
- The roasting time may vary depending on the potatoes’ variety and the oven’s size. Mine is a 52 – litre OTG.
- You can air-fry them at 180 degrees Celcius pre-heated air fryer for 20 to 30 minutes.
- Any variety of potatoes works for this recipe. Removing the skin of potatoes is a matter of personal choice.
- Store the leftover roasted potatoes in the refrigerator for a week. The best way to reheat them is in a frying pan or the microwave. They are not as crispy once reheated as they are right off the grill. But tastes great even after a few days!
Nutrition
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Garlic Roasted Potato Recipe
Equipment
- Mixing Bowl
- Oven
Ingredients
- 500 gram baby potato or 250 gram medium size potato
- ¼ cup olive oil
- 6 - 8 garlic cloves, roughly smashed
- salt and black pepper to taste
- 5-6 sprigs of thyme
- 2 - 3 sprig of sage
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
Instructions
- To prepare the garlic and Herb Roasted Potato, wash the potato in water to get rid of dirt. Wipe them with a kitchen towel. If your prefer, peel the skin. I have used baby potato but you can use regular potato as well for the recipe. Cut the regular size potato into equal size wedges.
- Now arrange the potato in a microwave safe plate and cook in the microwave for 5 - 10 minutes. This helps potato to absorb the flavor of herbs and potato nicely.
- Transfer potato in a large mixing bowl and add olive oil, herbs, salt, black pepper, and cloves of garlic. Toss the potato in the seasoning mix to evenly coat each piece with the herbs and spices.
- Let the potato sit in the seasoning mix for 15 - 20 minutes.
- Meanwhile, preheat your oven at 180 degrees Celcius for 10 minutes.
- Roast the potato in the oven till cooked through and the outer layer turns crisp. This usually takes 50 - 60 minutes, after an interval of 30 minutes, turn the tray for even roasting of the potatoes.
- Serve Garlic Roasted Potato immediately.
Video
Notes
- You can use any combination of fresh and dry herbs of your choice.
- You can also add butter and cheese to make the potatoes more delicious.
- The roasting time may vary depending on the potatoes’ variety and the oven’s size. Mine is a 52 - litre OTG.
- You can air-fry them at 180 degrees Celcius pre-heated air fryer for 20 to 30 minutes.
- Any variety of potatoes works for this recipe. Removing the skin of potatoes is a matter of personal choice.
- Store the leftover roasted potatoes in the refrigerator for a week. The best way to reheat them is in a frying pan or the microwave. They are not as crispy once reheated as they are right off the grill. But tastes great even after a few days!
Nutrition
This is not your everyday dal. This whole masoor dal is rich, creamy, deeply flavoured, and elegantly topped with fried onions tadka.
- Ingredients You’ll Need
- How To Whole Masoor Dal
- Serving Suggestion
- Whole Masoor Dal Recipe
This whole masoor dal recipe is inspired from the Mughlai Cuisine. The extra step of making birista (fried onions) is worth every moment, promising a rich, sweet, and savoury depth of flavour you won’t soon forget!
If you are bored with the popular dal makhani or the yellow tadka dal , then surely bookmark this sabut masoor recipe for your next family dinner.
The foundation of this dish is the whole brown lentil, often referred to as Kali Masoor or Sabut Masoor . It is the brown sister of pink lentil , once hulled, you get the beautiful pink masoor.
Why Birista Changes Everything
Birista is the secret weapon in many layered rice, and lentil Indian dishes like biryani, sookhi urad dal or pulao.
- Intense Flavor: Slow-frying onions until they turn deep golden-brown concentrates their natural sugars, creating a flavour that is both intensely sweet and savoury—far beyond the simple taste of raw or sautéed onion.
- Irresistible Texture: The crispy, shatteringly dry texture of the birista contrasts beautifully with the creamy, velvety texture of the slow-cooked masoor dal.
Ingredients You’ll Need
- Whole Masoor (Brown Lentil): Its skin holds its shape well, giving the dal a wonderful, rustic texture and a higher fiber content. It tastes excellent in stews .
- Vegetables: Tomato, Ginger, Green Chilli
- Ground Spices: Turmeric, Red Chilli, Coriander, Garam Masala , Mango Powder, Asafoetida (hing)
- Whole Spices: Bay Leaf, Black Cardamom
- Tempering (Tadka): Ghee, Cumin Seeds, Garlic, Red Onion to fry and transform into a birista.
- Fresh Coriander Leaves, Water, Salt
How To Whole Masoor Dal
1. Cooking the Dal
- Rinse brown lentil with water 2 – 3 times. Soak in clean water for 15 – 20 minutes. After set time, drain the soaked masoor dal.
- In a pressure cooker or instant pot , combine the drained lentil, 3 cups of water, turmeric, coriander powder, ginger, tomato, asafoetida, green chilli, and salt.
- Pressure cook for 4 whistles on medium heat. The lentils should be cooked but should still hold their shape (not be completely mashed).
- Once done, let the pressure release naturally, mash the dal lightly with the back of a ladle to give it a slightly creamy texture.
2. Preparing the Tadka
- Heat ghee or oil in a heavy-bottomed pan.
- Add the sliced onion and fry until it turns light golden and slightly crispy. This takes patience (around 15-20 minutes). They must be truly golden, but not burnt!
- Add sliced garlic, cumin, and cook for 1 – 2 minutes to brown the garlic.
3. The Final Touch
- Turn on the heat of the masoor dal.
- Add chilli powder, mango powder, garam masala , and stir to combine. Taste, if required, add more seasoning accordingly.
- Adjust the consistency by adding a little hot water if the dal is too thick. Let it simmer gently for 10 minutes for the flavors to meld.
- Pour the simmering Whole Masoor Dal into a serving bowl. Spread the tadka with ghee and fried onions over the dal.
Garnish with fresh coriander leaves.
Serving Suggestion
Serve the decadent and comforting whole masoor dal with:
- Soft, pillowy Naan or Tandoori Roti .
- Steamed Basmati Rice , Peas Pulao or Jeera Rice (Cumin Rice) .
- A side of mint raita , to cut through the richness and a refreshing touch.
- A simple Kachumber Salad (finely chopped cucumber, tomato, and onion with lemon juice).
Whole Masoor Dal Recipe This whole sabut masoor dal is rich, creamy, deeply flavoured, and elegantly topped with fried onions tadka. No ratings yet Save Saved! Print Pin Rate Course: Main Course Cuisine: Indian Prep Time: 20 minutes minutes Cook Time: 20 minutes minutes Total Time: 40 minutes minutes Servings: 4 adults Calories: 333 kcal Author: Hina Gujral Mixing Bowl Pressure Cooker Tadka Pan Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 1 Cup brown lentil (sabut masoor dal), uncooked ▢ 1 medium size tomato, finely chopped ▢ ½ inch ginger, peeled and sliced ▢ 1 green chilli, chopped ▢ ¼ teaspoon hing (asafoetida) ▢ 1 teaspoon turmeric powder ▢ ½ teaspoon red chilli powder ▢ ½ teaspoon coriander powder ▢ ½ teaspoon Garam Masala Powder ( get recipe ) ▢ ½ teaspoon mango powder (amchur) Ingredients For Tadka (Tempering) ▢ 4 tablespoon ghee ▢ 1 large size red onion, sliced ▢ 4 garlic cloves, thinly sliced ▢ ½ teaspoon cumin seeds (jeera) ▢ handful of fresh coriander leaves, chopped Instructions Rinse brown lentil with water 2 – 3 times. Soak in clean water for 15 – 20 minutes. After set time, drain the soaked masoor dal. In a pressure cooker or instant pot, combine the drained lentil, 3 cups of water, turmeric, coriander powder, ginger, tomato, asafoetida, green chilli, and salt. Pressure cook for 4 whistles on medium heat. The lentils should be cooked but should still hold their shape (not be completely mashed). Once done, let the pressure release naturally, mash the dal lightly with the back of a ladle to give it a slightly creamy texture. Heat ghee or oil in a heavy-bottomed pan. Add the sliced onion and fry until it turns light golden and slightly crispy. This takes patience (around 15-20 minutes). They must be truly golden, but not burnt! Add sliced garlic, cumin, and cook for 1 – 2 minutes to brown the garlic. Turn on the heat of the masoor dal. Add chilli powder, mango powder, garam masala, and stir to combine. Taste, if required, add more seasoning accordingly. Adjust the consistency by adding a little hot water if the dal is too thick. Let it simmer gently for 10 minutes for the flavours to meld. Pour the simmering Whole Masoor Dal into a serving bowl. Spread the tadka with ghee and fried onions over the dal. Garnish with fresh coriander leaves. Serve the decadent and comforting whole masoor dal with jeera rice or naan. Recipe Notes: Soaking brown lentil helps in reducing the cooking time and at the same time keeping the texture of lentil intact. In an instant pot, pressure cook the lentil for 15 minutes at medium setting. Nutrition Calories: 333 kcal | Carbohydrates: 36 g | Protein: 13 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 38 mg | Sodium: 49 mg | Potassium: 613 mg | Fiber: 16 g | Sugar: 4 g | Vitamin A: 353 IU | Vitamin C: 11 mg | Calcium: 49 mg | Iron: 4 mg If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
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