Yellow Roasted Potatoes

Yellow Roasted Potatoes are delicious potato slices created by roasting potato slices in chicken gravy from:

Non-Dairy Indian-Israeli ROASTED CHICKEN DRUMS & THIGHS – 5 min. prep.; or, by roasting potato slices in yellow-curry chicken stock.

So, if you make the Indian roasted chicken drums and thighs, you would then just pour the gravy from the pan into a bowl, mix in some spices and oil and add onions to the potatoes and you’re good to go.

What if I want to prepare this recipe without the chicken gravy?

Then replace chicken gravy with 1 cup chicken stock mixed with 1 teaspoon curry powder. Add to that the rest of the ingredients.

Baked or roasted?

So, some say that roasting is only 400 Fahrenheit 204 Celsius and above, in which case, this would not be considered roasting. But another definition of roasting versus baking has to do with the structure of the food going into the oven.

When a food has a solid structure, like chicken, fish or even vegetables, putting it into the oven would be referred to as roasting it.

On the other hand, as implied, dough or batter, is combined from individual ingredients of different textures, shapes and forms and upon placing them in heat, they chemically go through a change to create an entirely different outcome. You are creating a new product.

So, in the case of potatoes, their texture changes but they have not transformed, as is in the case of a batter.

This recipe’s heat is in compliance with the 400 Fahrenheit / 204 Celsius rule, so I guess you could call it roasting.

I’m just going to use roast and bake interchangeably. It simplifies matters so I can get down to business.

How to Prepare Israeli-Indian Potatoes from Pan-Chicken Gravy

Equipment

1 cutting board

1 cutting knife

1 large pot

some paper towels

2 doubled-up large oven disposable pans

1 large oven/disposable pan/mixing bowl

parchment paper

tin-foil the size of the inside of the pan

Instructions

Pre-heat oven to 356 Fahrenheit / 180 Celsius on top-bottom heat, no-fan.

Step 1

Boil whole potatoes with skins in water with Kosher salt, 10 minutes (from boiling point). Rinse after boiling.

Step 2

Prepare doubled-up pans for oven, with tin-foil at bottom and parchment paper on top.

Step 3

Mix pan-gravy from chicken (any chicken gravy might be fine) with spices and extra oil in a different large pan / mixing bowl to create sauce.

Step 4

Slice onions into rings. Place into sauce bowl/pan.

Scatter 1/2 of onions on bottom of disposable doubled-up oven pans.

Set aside other 1/2.

Step 5

Slice potatoes into disc shapes (1/3 inch / close to 1 centimeter in thickness). Dry with paper towels.

Step 6

Place potato discs half lying down, over-lapping each other’s edges, on top of onions.

Scatter rest of onions on top.

Cover with rest of sauce. Rub in sauce with hands or brush.

Taste a bit of gravy to test for saltiness. If lacking salt or oil, add according to your discretion.