Crispy Roasted Potatoes with Green Chutney (Edit recipe)

72 recipes
19 followers

This is the only way you are going to want to make roasted potatoes from now on! Follow the instructions in the recipe and you will be surprised by how crispy they turn out. Added to that, the green chutney (cilantro-mint chutney), ground cumin, smoked paprika just take them to the next level. The recipe says 2 servings but I finished them in single serving, they are that good! The recipe is Whole30, Plant-based Whole30, Gluten-free, Dairy-free, Vegan & heavenly!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	438
Fat:	21 g
Carbohydrates:	53 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	1103 mg
Fiber:	7 g
Sugars:	3 g
Calculated per serving.

Serves: 2

Ingredients

3 whole Russet Potatoes
3 Tbsp Extra Virgin Olive Oil
1 tsp Salt
2 Tbsp Indian Green Chutney (Cilantro Mint Chutney) (click for recipe)
0.25 cup Red Onion
1 Tbsp Cilantro
1 Tbsp Mint Leaves
0.5 tsp Ground Cumin, Primal Palate
0.25 tsp Smoked Paprika
1 pinch Chaat Masala, optional

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add Oil to a roasting tray. Put the roasting tray inside the oven and set the oven to preheat at 450F.
Bring a pot of water to boil. Wash and peel the potatoes. Cut the potatoes into medium- large cubes.
When the water boils, add the potatoes and cook for 5 minutes.
After 5 minutes, drain the water and toss the potatoes to fluff them a bit.
When the oven has preheated, carefully remove the roasting tray as the oil will be smoking hot.
Add the partially cooked potatoes to the roasting tray with the hot oil. It should sizzle!
Roast the potatoes for 30 minutes, tossing them every 10 minutes.
When done, transfer to a bowl. Add salt, green chutney, red onion, cilantro, mint leaves, ground cumin & smoked paprika.
Toss to coat the potatoes with all the spices & green chutney.
Serve on a plate or eat straight out of the bowl. Enjoy!