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Potatoes with bacon in a tandoor

Tandoor-Roasted Potatoes with Salo

Melt-in-your-mouth tender, and about as delicious a side as it gets! Potatoes with salo roasted in a tandoor have a one-of-a-kind flavor you won't find anywhere else. It's a flawless way to cook something tasty out in the open air. Treat your friends and family to this incredible dish!

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes

Salo

500

Onion

Garlic

Vegetable oil

Salt

Mixed ground peppers

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 2 g

Fats 68 % 30 g

Carbohydrates 27 % 12 g

316 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make potatoes with salo in a tandoor? Gather all your ingredients from the list. Choose potatoes that are roughly the same, not-too-large size.
Step 2:

Wash and dry the potatoes very well. We're cooking them in their skins, so a scrub brush helps when washing. Put the potatoes in a deep bowl or pot. Peel and rinse the onion and garlic.
Step 3:

Cut any large potatoes in half. Add salt to taste and your favorite dried spices. I usually go with a mix of ground peppers and herbes de Provence.
Step 4:

Add the vegetable oil and toss everything thoroughly to coat.
Step 5:

Fashion little boats or plates with high sides out of foil. Use several layers so the plate holds its shape well. Spread a thin, even layer of onion over the bottom — cut it however you like, into rings, half-moons, or dice.
Step 6:

Cut the salo into thin slices and lay them over the onion. Which salo is best? Plain salt-cured or lightly smoked salo works well. Mince the garlic by hand or press it, and add it to the salo.
Step 7:

For the next layer, scatter on finely chopped fresh herbs.
Step 8:

Arrange the potatoes in a single even layer.
Step 9:

This recipe used a two-tier rack, so I made two foil plates of potatoes. If you like, tuck whole unpeeled garlic cloves between the potatoes.
Step 10:

Light the tandoor.
Step 11:

Wait until the wood and coals have burned down.
Step 12:

Set the plates of potatoes on the rack.
Step 13:

Lower them into the tandoor and cover with the lid. Roast until the potatoes are done — check with a toothpick. If it slides in easily, the dish is ready.
Step 14:

The roasting time depends on how many coals are in the tandoor, the model of the tandoor, and the size of the potatoes. On average, they take about 30-50 minutes. You'll catch that amazing aroma just 10-15 minutes in.

Serve the potatoes hot with fresh vegetables, salads, and sauces. Incredibly good — definitely give it a try! Enjoy!
If you use a ready-made spice blend, always check the label. These blends often already contain salt, so account for that or you risk over-salting the dish.
Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always season to your own taste. And when you're trying a seasoning for the first time, remember that some — chili pepper, for one — are especially easy to overdo.