My friend, Maya from Konkan World had blogged about "Sindhi Alu" or Sindhi style potatoes a while back. I have tried her recipe several times as it was a smashing hit around my home. For this Thanksgiving, I tweaked her recipe a little and made my version of Roasted Fingerling Potatoes with Sindhi flavor based on Maya's recipe and Cooking Light's version of roasted fingerling potatoes. This recipe made a perfect side dish for my desi style Thanksgiving theme.
Here's Maya's original recipe for the Sindhi Alu
Here's Cooking Light's Version
Roasted Fingerling Potatoes - Sindhi Style
2 lbs Fingerling potatoes (I chose the multi-colored ones with yellow, pink and purple)
2 tbsp olive oil
1/2 tsp turmeric powder
1 tsp paprika
1/2 tsp coriander powder
1/2 tsp cumin powder
salt to taste
You will also need
2 cloves of garlic, grated
1. Wash and scrub the potatoes and dry them completely.
2. Halve them or you can cut them into thick circles.
3. Preheat oven to 400F
4. Drizzle oil and spice mixture over the potatoes. Make sure they are coated nicely.
5. Using a cooking spray, mist a pyrex (or such) baking tray and arrange the potatoes in a single layer.
6. Bake for 10-15 minutes. Now add grated garlic. Mix taking care not to break. Try to flip the potatoes.
7. Bake for another 10 minutes or so till the potatoes are crispy and the garlic is not burnt.
1. Make sure that the potatoes do not have water to avoid boiled potato effect.
2. You may use garlic powder instead of grated garlic. In that case, use it with other spices.