Ghee Roasted Potatoes & Garlic, Served With A Herby Dressing On Top

Potatoes and Garlic – a flavour pairing made in food heaven. This preparation is made with minimal ingredients and the oven does most of the work for you! The creamy dressing dolloped on top adds a note of freshness that balances well with the moreish roast potatoes and garlic. This dish surely makes for a delicious appetizer or a side dish to your meat or veggie mains!


  • For The Ingredients –
  • 4 Medium Potatoes (Peeled & Cut into Equal Size Cubes)
  • 3 Tbsp Ghee (Amul)
  • 2 Bulbs of Garlic with Cloves Separated (Skin On)
  • Salt As Per Preference
  • Red Chili Powder
  • For The Dressing –
  • 1/2 Cup Greek Yogurt (Epigamia)
  • 1 Small Clove of Garlic – Grated Finely
  • Handful Of Fresh Mint and Coriander Leaves – Chopped Coarsely
  • 1 Green Chili -Finely Chopped
  • Juice Of Half a Lemon
  • Salt & Pepper as Per Preference


Prep: 20 minutes
Cooking: 60 minutes

  1. Toss the potato cubes and garlic with ghee. Place them on a lined baking tray in a preheated oven at 200C for 1 hour. Make sure to take them out a couple of times and rotate the potato pieces on opposite sides for even browning. In the third rotation, I smashed them down lightly with a pestle, so the flat side crisps up while roasting. This step is optional.
  2. As soon as the roast potatoes are out of the oven, sprinkle salt and red chili powder on them.
  3. To make the dressing, whisk all ingredients mentioned under “dressing” (adjust seasoning according to taste)
  4. Pop the roasted garlic out of the skins. Layer the roast potatoes, garlic on your serving plate and add dollops of dressing around (like how we do for nachos?)
  5. Sprinkle chili powder/paprika powder on top for an extra kick and enjoy!