Roasted New Potatoes With Garlic and Tamarind Recipe (2024)

Just a tip: this technique for cooking potatoes works wonderfully for just about any flavor profile - boiling them briefly in well-salted water before roasting makes for a great texture.

Glad for yr success but this isn't an aïoli recipe

On day two, these were one of the most amazing drunk food I ever had.

Went to use my tamarind paste and it was a little too old to trust, and so I subbed pomegranate molasses, and it was fantastic. Looking forward to trying it with tamarind another time!

Found only tamarind purée at the store. Flavor is pretty intense so used only 1 tablespoon. Came out amazing, many layers of flavor. Agree with other comments the texture of the potatoes comes out really nice with these instructions, you could season them any way you like.

Jen, I think this would go well with a simple roast chicken or pork tenderloin. I’d let the potatoes be the star of the show.

Took this interesting recipe for a spin to accompany a simply grilled London broil. Used baby/fingerling mixed potatoes and otherwise followed exactly. Absolutely delicious and perfectly prepared! Used Neera's Tamarind Paste, and needed extra honey to counter the tartness. This recipe requires a fair amount of prep and multiple pots/bowls, so not sure that I will be making this too often.

Enjoyed the flavors. It was a bit dry, even though I weighed my potatoes to make sure I did not have too many. Next time, more olive oil, butter and spices. The Tamarind I used was Concentrate. It's the only I can find locally. It worked really well and there were no off tastes - it was delicious.

Anyone think this would work with cauliflower?

I’ve made this dish a total of 9 times in three weeks and it it SO good every time. Here are a couple things that make this recipe just a little better. Let the potatoes get a little bit overdone before roasting them. This makes them fall apart much more and it creates much more crunchy-ness. I also recommend using twice the amount of oil for prime roasting qualities and a little more cumin.

Can I do the boiling early in the day and save the roasting for later??

absurd amount of tamarind and date syrup! ruined the crispy potatoes! the sweet and sour flavor profile was good but that's where it ends.

I’ve made this dish a total of 9 times in three weeks and it it SO good every time. Here are a couple things that make this recipe just a little better. Let the potatoes get a little bit overdone before roasting them. This makes them fall apart much more and it creates much more crunchy-ness. I also recommend using twice the amount of oil for prime roasting qualities and a little more cumin.

Made this as directed. I wanted to discover what tamarind paste would taste like in my recipes. I had bought the concentrate in the past but this time just the right thing. I like nutty flavors but I don’t like sour. This recipe was probably good if you are ok with that flavor. My husband liked it I’m going to use the tamarind in a chicken dish soon. That might be better.

Enjoyed the flavors. It was a bit dry, even though I weighed my potatoes to make sure I did not have too many. Next time, more olive oil, butter and spices. The Tamarind I used was Concentrate. It's the only I can find locally. It worked really well and there were no off tastes - it was delicious.

These potatoes gave me life! They are all the things: tangy, tart, hot, and sweet. Making your own tamarind paste and date syrup is important, and then you’ll have some leftover to make this again. Because you’ll definitely want to. (Date syrup= 1 lb pitted, chopped dates, simmer in 4 cups of H2O 30 min, let cool, purée, wrap pulp in cheesecloth and squeeze to your hearts content, reduce syrup. Save pulp for something else.)

Served with Spicy tamarind pork ribs (also from the Times). Wow.

These were just okay for me. The dish felt like it was definitely missing something but I couldn't pinpoint what. Salt? Something creamy? Spicy? Might be better with a savory protein or something.

We cooked this for Christmas dinner yesterday. It was a big disappointment. It neither was visually appealing nor very appetizing. I suspect that this a spin of “Aloo Tiki” - an Indian “chaat” item. In its original form, the tiki is potato patty shallow fried and eaten with tamarind chutney. I would stick with the original versus this fusion version

On day two, these were one of the most amazing drunk food I ever had.

Took this interesting recipe for a spin to accompany a simply grilled London broil. Used baby/fingerling mixed potatoes and otherwise followed exactly. Absolutely delicious and perfectly prepared! Used Neera's Tamarind Paste, and needed extra honey to counter the tartness. This recipe requires a fair amount of prep and multiple pots/bowls, so not sure that I will be making this too often.

Found only tamarind purée at the store. Flavor is pretty intense so used only 1 tablespoon. Came out amazing, many layers of flavor. Agree with other comments the texture of the potatoes comes out really nice with these instructions, you could season them any way you like.

Anyone think this would work with cauliflower?

would this work with sweet potatoes?

Went to use my tamarind paste and it was a little too old to trust, and so I subbed pomegranate molasses, and it was fantastic. Looking forward to trying it with tamarind another time!