I am always paranoid; do my friends think I smell like curry? I am bound to smell like the food I cook especially when it emanates a strong aroma. So last week at the movie theater, when a friend asked me, “Did you have Indian food for dinner?” I almost died of embarrassment. Instead of running out of the theater, I looked at my friend straight in the eye and said, “That’s right, I just finished cooking the most amazing Aloo Gobi.” He replied “Wow! Can I come over and have some?” For just that one minute, I felt proud. Yes, I smell like curry.
Anyways, the next day I decided to take a break from cooking Indian food. I opted to roast the potatoes and yams that were in my pantry. At first my instinct was to cook Potato Patties or Salmon Masala Cakes, but my new dish was a refreshing change in flavor.
Roasted Potatoes and Yams
1 large yam
1 large potato
1 ½ tbsp of Roasted Garlic & Peppers Club House seasoning
3 cloves of garlic
1/4 tsp black pepper
2 tbsp of olive oil
salt to taste
garnish
lemon wedge
chopped coriander
1. Peel the potato and yam and then cut them into small pieces of the same size. Ensure that the pieces are same size, else you will end up with a combination of under and over cooked pieces.
2. Set your oven to 400ºF. Line a large baking tray with aluminum foil. Ensure you have a baking tray big enough that you are able to spread the vegetables in one layer. If the vegetables overlap, they will end up steaming and not crisp up.
3. Toss all ingredients in a bowl, and mix them well. Pour the tossed potato-yam mixture onto the baking tray and spread them around.
4. Roast for 20 – 30 minutes.
