Who doesn’t like potatoes? I am a die hard fan of this root vegetable and find it immensely versatile Roast it, grill it, bake it, mash it, steam it – everything and almost anything works with potatoes. I esp. love them roasted. But with the advent of Oven in my life, things have been quite hunky dory in my kitchen.
About 15 fingerling potatoes
1 tbsp Olive oil ( little more or less depending upon the size of potatoes)
1/4 – 1/2 tsp Garam Masala
1/2 tsp -1 tsp red chili powder, as per taste
Pinch of turmeric powder
About 30 fresh basil leaves
Salt to taste
Preheat Oven to 425F. Line a baking sheet with foil or parchment paper. Grease the foil lightly with PAM spray or oil. Cut the potatoes half lengthwise. Place them in a bowl and add the seasoning to it. You need just enough oil to coat the potatoes with the spices. For the size I had, I found almost 1 tbsp of oil enough though the original recipe called for 2 tbsp of oil.
Now press a basil leaf against the cut side of the potatoes. The oil will help it to stick to its surface.
Arrange the potatoes on the baking sheet, cut side down.
Bake them for 15-20 minutes or until tender.
Serve them warm or at room temperature. With tomatoes sauce.