One of our favorite summer meals is tandoori chicken cooked on a charcoal grill. Using a charcoal grill takes quite a bit more work than a gas grill, but the smoky flavor is completely worth it. (Plus, Mike is in charge of the grilling so it doesn’t matter to me…and he enjoys it. :) )
Instead of serving regular potato salad on the side, these roasted potatoes (which are delicious served hot, warm, or at room temperature) make the perfect side dish for an Indian-themed barbeque with tandoori chicken. Serve it with Salad Shirazi and maybe a tangy yogurt sauce and you’re all set.
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon crushed red pepper flakes (more or less to taste)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
- 2 lbs (910 g) potatoes (any variety you like; I used a mix), washed and cubed
- 2 medium onions, chopped
- 3 tablespoons olive oil
- Preheat oven to 425F.
- Lightly crush the mustard seeds, cumin seeds, and red pepper flakes using a mortar and pestle.
- Toss together the lightly crushed spices, salt, black pepper, turmeric, potato, onion, and olive oil in a large bowl, then spread it out onto a half sheet pan.
- Bake until the potatoes are slightly crispy on the outside and tender inside, and the onion is slightly caramelized, about 40 minutes, tossing the mixture every 15 minutes or so.
- Serve hot, warm, or at room temperature.