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Crispy Roasted Potatoes With Curry Leaf and Mustard Oil Mayonnaise Recipe
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground sumac
- 1 teaspoon red chile powder
- Curry Leaf and Mustard Oil Mayonnaise, for serving
Instructions
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