Crispy on the outside, tender on the inside – these golden oven potatoes are baked with finely balanced Ayurvedic spices and panko. A simple, satisfying dish with aromatic depth – ideal as a side or light main course.
Ingredients (for approximately 4 servings)
Potato Base:
8–10medium-sized potatoes
1 tsp coarsely ground cumin
1 tsp coarsely ground fennel
1 cup panko (Japanese breadcrumbs)
1 tsp Gomasio (sesame-salt mixture)
2–3 tbsp ghee or coconut oil (for brushing)
For Garnishing:
as needed freshly chopped parsley (for sprinkling)
Preparation (approximately 60 minutes)
Preparation: Wash and peel potatoes, halve lengthwise. Dry roast cumin in a pan until fragrant.
Make the breading mixture: Combine panko, fennel, roasted cumin, and Gomasio in a bowl.
Bread the potatoes: Brush potato halves with melted ghee or coconut oil on all sides and roll in the spice breading.
Bake: Distribute on a baking sheet (preferably lined with parchment) and bake in a preheated oven at 200°C (top and bottom heat) for approximately 40–50 minutes until golden brown and tender.
Serve: Sprinkle with freshly chopped parsley and enjoy warm – plain, with dips, or as a side to Dal or chutney.
Ayurveda Tips:
Best Time of Day: Ideal for lunch or as a light evening meal.
Constitution: Cumin and fennel support digestion – balancing for Vata and Kapha; Pitta can use coconut oil instead of ghee.
Tip: Particularly delicious with a dollop of cilantro-yogurt cream or fresh beet chutney.
Nutritional Values per Serving (approximately 50 g)
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 60 kcal | 3.0% |
| Protein | 1.5g | 3.0% |
| Carbohydrates | 4.7g | 1.6% |
| Fat | 3.8g | 5.4% |
*Based on a 2000-calorie diet
