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Potato Oil Roast Recipe

Name: Potato Oil Roast Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large Potatoes; 1 Onion (finely chopped); 1 Tomato (finely chopped); 1/2 tsp Mustard seeds; 1 tsp Urad dal; 1 tsp Ginger garlic paste; 1 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1½ tsp Garam masala powder; Salt to taste; Oil for deep frying; Coriander leaves for garnishing

Published: Mar 28, 2022 by Radhika · This post may contain affiliate links · 36 Comments

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Potato Oil Roast recipe with stepwise photos. A very simple heirloom recipe from my family that tastes excellent when served as a side dish with rice. It is easy to cook & also goes well with both chapathis & pooris.

This roast recipe is a signature dish of my Grandma and is most loved by all of us at home. It is a custom to welcome the bridegroom into the family by holding a grand luncheon in the bride’s home in all the families across India.

In that luncheon menu, this potato oil roast is a must in my family according to my family’s custom. The ‘Madhiya Virudhu’ is incomplete without this roast, which is served as a side dish along with an elaborate spread & desserts.

Though this roast is calorie-dense as the potatoes are deep-fried in oil, this can be enjoyed occasionally on luncheons or get-togethers. I make this for our wedding anniversary whenever nostalgia strikes me.

Potatoes are the most loved vegetable that gives a satiating experience after eating them, and I’m sure you will love making this recipe using them.

About

Potato oil roast is a simple recipe that is made with just a handful of ingredients found in the pantry.

This is made by parboiling the potatoes & deep-frying them in oil. A masala is then made with onions, tomatoes, ginger garlic paste & spice powders.

To this masala, the deep-fried potatoes are added and then tossed together before serving them.

It sounds delicious, right?, so waste no time and go make this potato oil roast ASAP.

Ingredients

Potatoes: This tuber is the star of the dish. It is boiled and deep-fried before getting roasted again. It is almost like double roasting.

Other vegetables: Onion and tomatoes that add the crunch to the dish and also more volume. Apart from that, ginger garlic paste is also used to make the masala.

Seasoning: Mustard seeds and Urad dal are used.

Spice Powders: Turmeric, red chilli and garam masala.

Other ingredients: Salt to taste, oil to deep-fry & cook the roast and coriander leaves for garnishing.

How to make potato oil roast

Let's see how to make potato oil roast by following these stepwise instructions,

Drop boiled cubed potatoes into hot oil in batches & deep-fry.

Fry till they turn golden brown.

Continue deep-frying all the potatoes in small batches & drain onto a plate.

Season mustard seeds till they crackle and roast urad dal to golden brown in oil.

Add onions and sauté till they turn pink.

Now tip in the tomatoes, a pinch of salt and cook till they turn mushy.

Simmer the flame & add spice powders - red chilli, turmeric, garam masala & ginger garlic paste & mix well.

Sprinkle a little water & cook till the gravy forms and add cubed potatoes to the gravy.

Mix well and let the potatoes merge well with the masala. Cook for 1 more min.

Garnish with coriander leaves & serve this potato oil roast with hot rice.

Recipe Notes

You can squeeze lemon juice over the roast just before serving to balance out all the flavours.

Make sure not to overcook potatoes till they become mushy. If you do that, it will drink more oil while deep-frying.

Cook the potatoes till they are soft yet firm.

If you do not like to add ginger garlic paste, then crush 4 to 5 garlic and sauté them along with onions.

Nutrition Profile

This potato oil roast recipe is

Dairy-Free
Egg-Free
Gluten-Free
Nut Free
Soy-Free
Vegan
Vegetarian

FAQ's on potato oil roast

What other vegetables can I use?

You can try this same roast recipe with other tubers like baby potatoes, yam, sweet potato or elephant yam as well.

Can I air fry or bake the potatoes?

Yes, you can choose either to air fry or bake the parboiled potatoes to avoid deep-frying in oil. But understand that the taste will not be the same as deep-fried in oil.

Storing Instructions

This roast tastes best when served hot on the same day. In case there are any leftovers, refrigerate and use it on the next day itself. Do not store beyond that.

Serving Suggestions

This potato oil roast taste excelling when served with puliodharai, sambar, rasam & curd rice. You can serve this along with puri or chapathis too.

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