| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 8g | 1.6g | 46g |
| sugars | fibre | protein | salt |
| 4g | 7g | 6g | 0.54g |
When I first think of my Spiced Asafoetida Potatoes, I’m reminded of the perfect marriage of my Californian upbringing and the comforting flavors of my Gujarati lineage. This recipe brings a vibrant splash of color and an irresistible aroma to any dining table, enhancing not only our meals but our conversations as well.
The Secret Ingredient – Asafoetida
A hint to my cultural roots, the unique spice asafoetida makes this dish truly stand out. Known as ‘hing’ in Gujarati, it’s a staple in every Indian kitchen with health benefits abounding. It aids digestion and has anti-inflammatory properties too. A scientific review has praised asafoetida for its potential therapeutic effects.
However, it’s the magic it works on the tastebuds that truly makes it the star of the recipe. Its strong, pungent flavor when raw gives way to a leek-like sweetness when cooked, making it a secret weapon for this dish.
Homespun Comfort of Red Potatoes
There’s something incredibly comforting about biting into a perfectly roasted red potato. The beautiful vibrant color, the creamy interior contrasted with a satisfying crunch from the skin, all mingle to make an experience you can’t resist. This is why I choose red potatoes for this recipe – their robust flavor can hold up to the potent blend of spices, allowing for a balanced and indulgent meal.
Furthermore, these humble tubers aren’t just a feast for the palate. Rich in Vitamin C and Potassium, they’re a healthy choice for those mindful of their meals. There’s an informative piece here that delves into the health benefits of red potatoes. It turns out, the saying goes true for them – good things do come in small packages!
My love for this dish goes beyond the eclectic blend of flavors, it’s a celebration of my dual heritage, manifesting on a plate. Further, it’s an expression of the joy I derive from sharing meals with my dear ones, my husband Faisal, and our two boys. Spiced Asafoetida Potatoes work fabulously as a beautiful side to grilled magical. It reminds me of a similar dish from my mom’s kitchen, the traditional Gujarati Batata Nu Shaak. The similarities, yet the unique fusion twist, make this dish particularly endearing to me.
Each time the rich scent of cumin, coriander and asafoetida fills my kitchen, it takes me back to my childhood, where the love for food and its power to connect people was instilled in me. It’s this love that I hope to share through Spiced Asafoetida Potatoes.
What You’ll Need
- 3 pounds of small red potatoes
- 6 cups of water
- 2 tablespoons of olive oil
- 2 teaspoons of asafoetida
- 1 teaspoon of crushed red pepper flakes
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of sea salt
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lemon juice
Method
Step One
Start by cleaning 3 pounds of small red potatoes. If necessary, cut larger potatoes in half to maintain uniformity. Place potatoes in a large pot, and add 6 cups of water or enough to completely cover potatoes. Place pot on the stove over high heat and bring to a boil. Once boiling, reduce heat to medium and simmer until potatoes are tender, usually in about 15-20 minutes.
Step Two
While potatoes are boiling, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the cumin seeds and wait for them to crackle. Then add the asafoetida and stir well. Add crushed red pepper flakes, turmeric, ground coriander, black pepper and sea salt. Cook until fragrant, stirring frequently, for about 1-2 minutes.
Step Three
When potatoes are done, drain them well and add them to the pan with spices. Toss potatoes to ensure even coating of spices and cook for an additional 2-3 minutes.
Step Four
Remove the pan from heat, add lemon juice and fresh cilantro. Toss again to combine.
Step Five
Serve your Spiced Asafoetida Potatoes while still warm. They can be a delicious side dish for any traditional Indian meal or a healthy snack on their own. Enjoy!
