April 7, 2022

Roasted Potatoes in Creamy Fenugreek Leaf Sauce

Soft on the inside, crispy on the outside, these roasted potatoes can only be made better by one thing- a silky fenugreek leaf sauce! Fortunately we’ve got all of that here for you. The baby potatoes are roasted in olive oil with mustard seeds and curry leaves. The sauce uses fresh fenugreek leaves, garlic, cashews, and lime for a bright, green, delicate, and light sauce. The sauce with the small potatoes are perfect for Spring, so let’s get eating!

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All About Fenugreek Leaves

Fenugreek is a spice commonly used in Indian cuisine, where it is generally called methi. Most of the time the seeds are used, often dried and ground, but the leaves are also sometimes incorporated into dishes. As well as being used culinarily as an herb, fenugreek leaves have often also been used in medicine, as a component in many home remedies. Having never tried any of these cures myself, and not having any medical knowledge, I’m going to be sticking more to the culinary side here. Fenugreek leaves have a light, herbaceous flavor, with a little bit of bitterness and a slightly sweet aroma. They can be eaten raw or cooked- personally, I enjoyed the flavor they brought more when raw. Where I live, I’ve only ever seen fenugreek leaves fresh at the local Indian market, so that’s where I would look first. Specialty health food stores might also have them in stock. Pick fresh looking leaves that have a rich green color and haven’t started to wilt. Fenugreek leaves are nutrient rich, and among other things contain high levels of vitamins K, A, and C, as well as some of the B vitamins.

Looking for Indian-Inspired Recipes? Try one of these!

How to Make Potatoes and Fenugreek Leaf Sauce

Let’s get cooking! First, we’re going to roast our potatoes. I used a 24 ounce package of multi-colored baby potatoes for this, and cut all but a few of the tiniest ones in half. I threw all of the potatoes in a large cast iron skillet (but any oven-friendly cookware is fine), and tossed in some olive oil. The salt, pepper, curry leaves, and mustard seeds get sprinkled on top, and then into the oven it goes. Take the potatoes out every 10 minutes or so, and give them a toss. After around 30 minutes, your potatoes should be done- just make sure they are easily pierced with a fork. If not, give them a little more time in the oven.

While the potatoes are cooking, we can quickly blitz this sauce together. Add all the ingredients for the sauce in a blender. A quick note- the fenugreek leaves can include the stems as well, and should be lightly packed when measured. Blend it all together, until it’s really smooth and silky.

Once the potatoes are cooked, put the sauce on a serving plate and top with the roasted potatoes. And that’s it! You’re ready for your delightful, totally spring-appropriate roasted mini potatoes.