Roasted New Potatoes With Garlic and Tamarind Recipe (2024)

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Cooking Notes

Jordan

Just a tip: this technique for cooking potatoes works wonderfully for just about any flavor profile - boiling them briefly in well-salted water before roasting makes for a great texture.

Anika

On day two, these were one of the most amazing drunk food I ever had.

Lydia

Went to use my tamarind paste and it was a little too old to trust, and so I subbed pomegranate molasses, and it was fantastic. Looking forward to trying it with tamarind another time!

John

Found only tamarind purée at the store. Flavor is pretty intense so used only 1 tablespoon. Came out amazing, many layers of flavor. Agree with other comments the texture of the potatoes comes out really nice with these instructions, you could season them any way you like.

Laura

Jen, I think this would go well with a simple roast chicken or pork tenderloin. I’d let the potatoes be the star of the show.

Susie

Took this interesting recipe for a spin to accompany a simply grilled London broil. Used baby/fingerling mixed potatoes and otherwise followed exactly. Absolutely delicious and perfectly prepared! Used Neera's Tamarind Paste, and needed extra honey to counter the tartness. This recipe requires a fair amount of prep and multiple pots/bowls, so not sure that I will be making this too often.

Chrisdat

Enjoyed the flavors. It was a bit dry, even though I weighed my potatoes to make sure I did not have too many. Next time, more olive oil, butter and spices. The Tamarind I used was Concentrate. It's the only I can find locally. It worked really well and there were no off tastes - it was delicious.

Diari G

Anyone think this would work with cauliflower?

Molly C

I’ve made this dish a total of 9 times in three weeks and it it SO good every time. Here are a couple things that make this recipe just a little better. Let the potatoes get a little bit overdone before roasting them. This makes them fall apart much more and it creates much more crunchy-ness. I also recommend using twice the amount of oil for prime roasting qualities and a little more cumin.

JaneD

Can I do the boiling early in the day and save the roasting for later??

Olivia

absurd amount of tamarind and date syrup! ruined the crispy potatoes! the sweet and sour flavor profile was good but that's where it ends.

Molly C

I’ve made this dish a total of 9 times in three weeks and it it SO good every time. Here are a couple things that make this recipe just a little better. Let the potatoes get a little bit overdone before roasting them. This makes them fall apart much more and it creates much more crunchy-ness. I also recommend using twice the amount of oil for prime roasting qualities and a little more cumin.

gbunk

Made this as directed. I wanted to discover what tamarind paste would taste like in my recipes. I had bought the concentrate in the past but this time just the right thing. I like nutty flavors but I don’t like sour. This recipe was probably good if you are ok with that flavor. My husband liked it I’m going to use the tamarind in a chicken dish soon. That might be better.

Chrisdat

Enjoyed the flavors. It was a bit dry, even though I weighed my potatoes to make sure I did not have too many. Next time, more olive oil, butter and spices. The Tamarind I used was Concentrate. It's the only I can find locally. It worked really well and there were no off tastes - it was delicious.

mrschill

These potatoes gave me life! They are all the things: tangy, tart, hot, and sweet. Making your own tamarind paste and date syrup is important, and then you’ll have some leftover to make this again. Because you’ll definitely want to. (Date syrup= 1 lb pitted, chopped dates, simmer in 4 cups of H2O 30 min, let cool, purée, wrap pulp in cheesecloth and squeeze to your hearts content, reduce syrup. Save pulp for something else.)

Anne

Served with Spicy tamarind pork ribs (also from the Times). Wow.

CJ

These were just okay for me. The dish felt like it was definitely missing something but I couldn't pinpoint what. Salt? Something creamy? Spicy? Might be better with a savory protein or something.

SM

We cooked this for Christmas dinner yesterday. It was a big disappointment. It neither was visually appealing nor very appetizing. I suspect that this a spin of “Aloo Tiki” - an Indian “chaat” item. In its original form, the tiki is potato patty shallow fried and eaten with tamarind chutney. I would stick with the original versus this fusion version

Anika

On day two, these were one of the most amazing drunk food I ever had.

Susie

Took this interesting recipe for a spin to accompany a simply grilled London broil. Used baby/fingerling mixed potatoes and otherwise followed exactly. Absolutely delicious and perfectly prepared! Used Neera's Tamarind Paste, and needed extra honey to counter the tartness. This recipe requires a fair amount of prep and multiple pots/bowls, so not sure that I will be making this too often.

John

Found only tamarind purée at the store. Flavor is pretty intense so used only 1 tablespoon. Came out amazing, many layers of flavor. Agree with other comments the texture of the potatoes comes out really nice with these instructions, you could season them any way you like.

Diari G

Anyone think this would work with cauliflower?

Gayle

Tamarind is delicious, so yes, I'd give it a go!

ruth

would this work with sweet potatoes?

Lydia

Went to use my tamarind paste and it was a little too old to trust, and so I subbed pomegranate molasses, and it was fantastic. Looking forward to trying it with tamarind another time!

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Roasted New Potatoes With Garlic and Tamarind Recipe (2024)

FAQs

Should I use olive oil or vegetable oil for roasted potatoes? ›

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness. Additionally, neutral oils do not impart flavor on the potatoes.

Why do you soak potatoes before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Why are my roast potatoes never crispy? ›

You'll never get a crisp result if they are full of water.” In fact, Joe White, head chef at 10 Tib Lane in Manchester, even goes so far as to say “For the perfect roasties make sure to steam or boil them the day before and let them air dry overnight in the fridge.

Which cooking method is especially good for new potatoes? ›

Oven-roasted new potatoes (or baby potatoes) are simple to prepare and full of flavor. These potatoes are roasted in the oven with olive oil, garlic, . steaming is an especially good cooking method for new potatoes because of their low moisture content.

Is it better to roast potatoes in butter or oil? ›

Roasting your potatoes in butter rather than oil adds extra crunch and sweetness.

Which is the best oil for roast potatoes? ›

The best fats and oils for roast potatoes are:
  • Goose fat.
  • Vegetable oil.
  • Sesame oil.
  • Beef dripping.
  • Olive oil.
  • Coconut oil.
  • Butter.
Dec 13, 2023

Should you boil potatoes first before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

What happens if you don't soak potatoes before cooking? ›

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Should you roast potatoes on foil or parchment paper? ›

Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking!

Why put flour on roast potatoes? ›

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

What are the best potatoes for roasting? ›

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

Should roast potatoes be waxy or starchy? ›

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

How to roast new potatoes in Jamie Oliver? ›

Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.

What is the difference between new potatoes and baby potatoes? ›

New potatoes, also called baby potatoes, are potatoes that have been dug up from the ground before they fully mature. Commercial farmers sometimes harvest young potatoes early to make room for other potatoes to grow underground.

What potatoes are best for new potatoes? ›

The best potatoes to plant for new potatoes are 'Vivaldi', 'Accent', 'Charlotte', 'Jazzy', 'Casablanca', Lady Christl's, and 'Winston'.

Is it better to roast with olive oil or vegetable oil? ›

Medium-heat cooking: For roasting, both olive oil and vegetable oil will work, though the former will add more flavor. "For baking, most recipes use vegetable oil, so it doesn't [add] flavor," says Chavez. However, some baked goods, such as olive oil cakes, use olive oil specifically for the flavor.

Which oil is best for roasting? ›

Best cooking oil for roasting

Extra virgin olive oil and coconut are both good for slow roasts due to their low smoke point and added flavour, whilst vegetable oil and rapeseed oil are neutral, medium smoke point oils that are versatile and can be used in most roasts.

What is the best oil for baking potatoes? ›

But if you prefer not to cook with butter, you could sub in whatever type of high-heat cooking oil you prefer. (I would recommend avocado oil or regular olive oil, not extra-virgin.) Kosher salt: I recommend using coarse Kosher salt, in order to add a bit of a crunch to the potato skins.

Is olive oil or vegetable oil better for frying potatoes? ›

The secret to crispy pan-fried potatoes:

While olive oil does taste great with potatoes, it also has a lower smoking point. The solution: mix EVOO with vegetable oil (or another neutral oil with a high smoking point).

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