Masala Parmesan Potatoes
Masala Parmesan Potatoes are a desi twist to the viral roasted parmesan potatoes and it’s so good you need to try them. The potatoes are roasted in the oven with butter, parmesan, and a whole lot of spices. They are crispy on the outside and soft and fluffy on the inside and have a delicious bite. They are also SO easy to make you can’t go wrong with them. Served with a creamy yogurt dip that balances all the flavors it’s so delicious. This yogurt dip is so versatile and delicious you will love it. These make a delicious side or appetizer for the holiday season.
Happy Cooking!
Servings: 6-9 servings
Prep Time: 10 mins
Baking Time: 35-40 mins
Total Time: 45-50 mins
Ingredients:
6-8 medium gold or red potatoes OR 3/4th lb baby gold potatoes
1/2 stick unsalted butter (about 4 tbsp) melted
1/3 cup finely grated Parmesan cheese, Almost like sand consistency
1.5 tsp Cumin powder
1/2-1 tsp Red chili powder
1/4 tsp Cinnamon powder
1/4 tsp Turmeric powder
3/4 tsp Onion powder
1/3 tsp Garlic powder
1/2 tsp Coriander powder
1/2 tsp Salt as per taste
1/4 tsp Pepper
1/8 tsp Sugar
Flaky sea salt to top
Kasthuri methi to garnish
Yogurt Dip:
1 cup Greek yogurt or hung yogurt
1/4 tsp Sugar
1/4 tsp Black Salt
1/4 tsp salt as per taste
3 tbsp Chopped cilantro
1-2 green chili finely chopped
1 tsp Ginger paste
1 tsp lemon juice
Directions:
Preheat oven to 425F. Wash the potatoes well and let them air dry.
If you are using baby potatoes slice them in half. If you are using medium potatoes, slice them in half. Then score each on the sliced side to form a cut like a tic tac toe. Don’t cut it through.
To a large baking dish add melted butter, parmesan all the spices- turmeric, cumin, salt, red chili powder, salt, pepper, cinnamon, coriander, onion, and garlic powder. Mix it all together to form a paste and spread it all over the base of the baking dish.
Place the potatoes sliced side down onto the butter masala mixture. Make them touch each other.
Bake at 425F for 35-40 mins till the tops are crispy and the potatoes are cooked through. Let it cool for 3-5 mins outside the oven.
Yogurt Dip: When the potatoes are baking, make the yogurt dip. Mix everything together and it’s ready!
Then serve sprinkled with some sea salt and kasthuri methi and the yogurt dip!
Notes/Tips:
Make sure if you are not using baby potatoes you score them so they cook through. Baby potatoes are small so do not need to be scored.
I don’t recommend reheating them as they release butter when reheated.
Make sure the parmesan is finely grated. You can finely grate fresh parmesan or use store-bought.
