Step 1

Rinse the potatoes first a few times in water.

Step 2

Boil or steam the potatoes till they are just cooked. They should not fall apart.

Step 3

You can cook the potatoes in a stove-top pressure cooker, in a pan on stovetop or in an Instant Pot.

Step 4

For cooking in a stovetop pressure cooker, place the rinsed potatoes in it. Add enough water covering the potatoes.

Step 5

Pressure cook for 2 whistles on medium heat or until the potatoes are almost cooked.

Step 6

Let the pressure fall naturally in the cooker and then only open the lid.

Step 7

Drain the water and remove the potatoes. Or remove the potatoes with tongs and set them aside on a plate to cool.

Step 8

Peel the potatoes and dice them when they become warm or are cooled.

Step 9

Heat oil in a pan. Crackle the mustard seeds first on a low heat.

Step 10

Then add the curry leaves and saute for a few seconds or till the curry leaves become crisp.

Step 11

Add the diced potatoes and stir to mix.

Step 12

Sprinkle all the ground spice powders, asafoetida and salt.

Step 13

Stir well, so that the masala coats the potatoes well. Saute for 5 to 6 mins on a low heat.

Step 14

Keep on turning at intervals to ensure even crisping and roasting of the potatoes.

Step 15

You can also garnish the roasted potatoes with coriander leaves if you like.

Step 16

Serve potato roast as a side dish with sambar rice, rasam rice or dal rice combo. You can drizzle with some lemon juice if you prefer while serving.