Khatte Aloo translates literally as sour (khatte) potatoes (aloo). But we have a slightly different take on that and think it is so much more! We believe the sole purpose of these cute little potatoes is to be a perfect vehicle for getting oo’mämē goodness from the jar to your mouth. ASAP! Traditionally these are boiled potatoes, but we love roasting them to bring out all the toasted spices of oo’mämē and turn these spuds into a full-on party.

The gang's all here - turmeric, fennel, Kashmiri chiles, tamarind and more, along with a layer of umami, roasted peanuts, grated coconut and sweet papaya. Potatoes never tasted so good!

Khatte Aloo: Spicy, Tangy Potatoes with Indian oo’mämē

oo’mämē Kitchen

Category

Appetizer, Sides

Turn a basic tuber into something special with a scoop of oo’mämē! You can use any potato – peeled and cut into large chunks if using a large potato like a russet – or look for these cute little gems. These are Boomer Gold and are available in your grocery’s produce section. Cooking times will vary based on the size of your potato so test for doneness periodically. Serve as an appetizer or as a side dish. They also would be a wonderful addition to a Sadhya feast!

Ingredients

• Indian oo’mämē Chile Crisp
• Potatoes, small new potatoes, or if using a large potato, peeled and cubed
• Fresh Lemons 
• Chopped Cilantro

Directions

1. Preheat oven to 400^oF. Toss potatoes with Indian oo’mämē Chile Crisp. For 1 pound of potatoes, use 2 Tablespoons of oo’mämē Chile Crisp, including a bit of the oil.

2. Roast for 15 – 20 minutes, checking for doneness after 12 minutes. If the potato pierces easily, it is done.

3. While still warm, squeeze some lemon juice on the potatoes.

4. Serve hot or cold. Before serving, garnish with chopped cilantro.