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Roasting Tin Balti Potato Bake

 A simple roasting tin recipe for balti potatoes with added chickpeas for protein. Suitable for vegetarians and vegans.

Roasting Tin Balti Potato Bake

ROASTING TIN BALTI POTATO BAKE


You are going to love this roasting tin recipe.

I made this potato bake for dinner this week as part of a bitty, help-yourself-style dinner.

Oh my goodness, it was so good!

We all loved it. Well when I say all, there was an exception. My wee boy turned his nose up at it. He wasn't sure at all. 

He wouldn't even try it. Luckily there was plenty of other dishes for him to enjoy.

Kids! What can you do with them?

Oh a positive note, that meant there was more for us.


potato bake in two white baking dishes

ROASTING TIN RECIPES


I do like a oven bake like this roasting tin recipe.

They are super easy and you end up with so much flavour in your dish.

Of course you don't need to use a roasting tin, any ovenproof dish will do.

I used two dishes to bake this dish. One a white roasting tin and the other a ceramic baking dish.

Just use what you have. 

I could also have used my large sheet pan and got in all on the one tray.

There's not a lot of sauce with this one so your dish, tray or roasting tin can be shallow.


potatoes in a cast iron pot

PARBOILING POTATOES


I used baby potatoes for this dish, but you could use standard potatoes instead.

The trick is to parboil them before roasting them.

It means your potatoes are cooked enough that all the ingredients can go in together and cook for the same time. 

Easy peasy!

As I was using baby potatoes, I didn't peel them, but it's up tp you. Peel them or leave the skins on, both ways are fine, but do remember a lot of the goodness is in the skin or just below.


Patak's Balti Curry Paste

CURRY PASTE


I used a balti curry paste for this bake.

You could use a different spice paste for this dish, but I can guarantee that this one works really well with all the other ingredients too.

Give it a try.

I used Patak's as I know they are good quality, but there are plenty of other brands out there.

This one is vegan, but do check the ingredient list if you buy another brand. If it's a balti it should be ok.

Just make sure you are buying a balti paste and not a balti cooking sauce. The sauce is much thinner and the paste is basically the spices ground and mixed with oil, which is what you want for this dish.

The paste should coat the ingredients, they should not be sitting in a sauce.


Balti Potatoes in a deep brown ceramic dish

SERVE POTATO BAKE HOT OR COLD?


I serve these curried potatoes warm as part of a serve-yourself dinner.

It is one of those dishes that is great served hot or cold.

Serve it hot with dinner or cold for lunch. That flavour will just keep oin improving.

It's really makes a great addition to lunch boxes.

Talking of which, have you checked out my lunch blog The Vegan Lunchbox? It's full of easy and tasty lunch recipes and ideas.


Balti potatoes topped with rocket leaves

FINISHING TOUCHES


I like to serve this potato dish topped with fresh rocket (arugula) leaves just before I serve it.

It adds a lovely splash of colour and that wonderful peppery flavour.

If you don't like rocket, you could add some fresh parsley or coriander (cilantro) before serving it.

It's not something you have to do,. but it's these nice little touches that make a dish more special.

Give the rocket a try and see what you think.

I also like to throw rocket on my pizza just before I serve it.


Family dinner table with a variety of dishes including balti potato bake

HOW TO SERVE BALTI POTATOES


I served these balti potatoes as part of a help-yourself style dinner.

The wee lad calls it buffet and I suppose it is a bit like a mini buffet on the dining table.

I served two differnt pototao bakes, plain hummus, lemon and coriander hummus, a bowl of rocket, a tomato pasta salad, just cooked part-baked petit pain rolls, mango chutney, pickled onions and pickled baby beets.

As usual I made too much and could have served the street, but that's ok as that just means tasty leftovers.

You could also serve these balti potatoes hot alongside my spinach and coconut dal with rice, mango chutney and naan bread for the perfect weekend meal.

The potatoes would also be good served cold with salad.


HOW LONG WILL BALTI POTATOES KEEP?


Once cold, you can store these balti potatoes in an airtight container in the fridge for 4-5 days.

The flavour develops as they are stored, so it's a great option to make ahead for lunches with some salad leaves or more rocket.


Balti potatoes in a ceramic bowl

MORE INDIAN OR INDIAN INSPIRED DISHES


Here are a few more Indian or Indian inspired recipes for you to try:

  1. Chickpea Curry
  2. Easy Aubergine Balti
  3. Easy Indian Spiced Potato Cakes
  4. Easy Vegetable Samosas
  5. Homemade Chapatis
  6. Homemade Tandoori Paste
  7. Home-Style Potato & Cauliflower Curry
  8. Onion Bhaji Lunch Wrap
  9. Onion Bhajis
  10. Saag Aloo (potato & spinach side dish)

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A simple roasting tin recipe for balti potatoes with added chickpeas for protein. Suitable for vegetarians and vegans.

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HOW TO MAKE ROASTING TIN BALTI POTATO BAKE


Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

Balti Potato Bake - step 1 - preparing the potatoes

STEP 1


Preheat your oven and get out your roasting tin, tray, ovenproof dish or sheet pan. You may need two, depending on the size.

Wash your potatoes and cut in half or quarters if you are using large potatoes.

Parboil the potatoes in salted water. Bring to the boil and cook for 10 minutes.

Drain the potatoes and pour into a mixing bowl.

Scroll down for a full printable recipe.


Balti Potato Bake - step 2 - red onions and cooked chickpeas added to the potatoes

STEP 2


Now add the thickly slices red onions and chickpeas.

I used a tin of chickpeas, which I drained, but if you usually use dried chickpeas, prepare them ahead as you would usually do.




Balti Potato Bake - step 3 - curry paste added and mixed in

 STEP 3


Now you want to add the curry paste. You could also add chilli flakes at the point to spice it up more.

Give it all a really good mix, but try not to be too rough, you don't want to break the potatoes if you can help it.





Balti Potato Bake - step 4 - potato mixture baked

STEP 4


Spread out the mixture in a single layer on one or two baking dishes, roasting tins, baking trays or sheet pans.

Bake until the potatoes have a crisp finish and the onions are soft and starting to char at the edges.

Serve hot or cold topped with fresh rocket (arugula) or fresh coriander (cilantro).
potato bake, curried potatoes, potato curry, balti potatoes, vegan balti, vegetable balti, balti, curried potato bake, roast potatoes, potato salad, vegan curry
dinner
Indian, vegan
Yield: 4 - 6
Author: Jacqueline Meldrum
Roasting Tin Balti Potato Bake

Roasting Tin Balti Potato Bake

A simple roasting tin recipe for balti potatoes with added chickpeas for protein. Suitable for vegetarians and vegans.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

  • 1 kg (2.2 lbs) baby potatoes (you can use other potatoes)
  • 400g (14 oz) tin chickpeas, drained
  • 2 large red onions, peeled. halved and cut into thick slices
  • 4 tbsp balti paste
  • a generous handful of fresh rocket

Instructions

  1. Preheat the oven to 180c/ 160c fan/350 f/ gas mark 4.
  2. Wash, then half your baby potatoes. If you are using large potatoes, you may want to quarter them.
  3. Parboil your potatoes in a pan with plenty of salted water. Bring to the boil and cook for 10 minutes.
  4. Drain the potatoes in a colander over the sink.
  5. Pour the potatoes into a large mixing bowl, then add the sliced onions and drained chickpeas.
  6. Add the balti paste and mix well. Try not to break the potatoes.
  7. Spread the mixture in a single layer in one or two sheet pans, baking trays, roasting tins or ovenproof dishes.
  8. Drizzle with a little olive oil (or vegetable oil) and roast for 30-35 minutes until the potatoes are crisping at the edges and the onions are soft and starting to char at the edges.
  9. Serve hot or cold topped with fresh rocket (arugula).
  10. Enjoy!

Notes:

If you don't have baby potatoes, you can use whatever potatoes you have. Baby potatoes work particularly well in this dish.


You could use white or brown onions instead of red.


If you don't like rocket (also known as arugula), you could top with fresh coriander (cilantro) or parsley.


This dish can be served hot or cold and once cold can be kept in an airtight container for 4-5 days.


Calories


4 portions = 424 calories per portion

5 portions = 339 calories per portion

6 portions = 283 calories per portion

Nutrition Facts

Calories

424.66

Fat (grams)

3.04

Sat. Fat (grams)

0.38

Carbs (grams)

86.79

Fiber (grams)

13.99

Net carbs

72.80

Sugar (grams)

10.78

Protein (grams)

15.98

Sodium (milligrams)

33.92

Cholesterol (grams)

0.00
Created using The Recipes Generator

22 comments

  1. I am going to pick up the ingredients for this today. My daughter and I are meeting friends for a beach picnic tomorrow. Perfect timing.

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    Replies
    1. I hope you enjoy it as much as we did!

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    2. Well it is for tomorrow but I had to have a taste, didn't I? It is so good. Thabks again for the recipe.

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  2. Yum! What a simple and flavorful side dish. Will be perfect with some grilled chicken.

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  3. These potatoes must be so flavorful! I can imagine this goes so well with steak!

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    Replies
    1. They would go well with so many dishes. They are very tasty!

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  4. These potatoes were amazing! I love the addition of chickpeas and greens, making it a complete vegan meal!

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed them and yes the chickpeas work really well in this dish.

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  5. This was such a wonderful change from our usual dinner routine. Luckily, my kids are a bit adventurous as far as trying new things. We all really enjoyed it.

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    Replies
    1. You are very lucky then. My son is not adventurous at all. He likes his potatoes plain. Oh well!

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  6. My hubby and I loved and really enjoyed this recipe! Delicious and flavorful. Definitely our favorite now and I’ll definitely be making this more!

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    Replies
    1. Same here. I've made these a few times now. So tasty!

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  7. I am loving all the flavours in this. The perfect side dish for a creamy curry.

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    Replies
    1. Oh yes this would make the perfect side to serve with your favourite curry.

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  8. I've never used balti spice before but it sounds marvelous and this potato bake looks stupendous.

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    Replies
    1. It's a really good mix. Not too spicy but lots of flavour

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  9. This looks so amazing and I am super hungry for this now. Making asap!

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  10. Sounds delicious - potatoes are always so welcome in any meal and I think roasting them with all that spice would make them amazing! I am in awe of your buffet - haven't done one of those for so long but I am working up to it (we are back in lockdown so who knows when it will even be possible again).

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  11. These potatoes were perfect! They came out so tender, and that balti paste gave them the perfect kick of flavor.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x