When a cold day calls for serious comfort food, these Creamed Potatoes with Lemon Pepper—traditionally known as Ekadasee Rogan Aloo—are the perfect answer. It’s a hearty, warming root vegetable dish that’s both incredibly simple and deeply satisfying. Whether you’re planning an Ekadasee menu or just need a delicious alternative to Sunday hashbrowns, this recipe is a total winner. Best of all, you can prep the potatoes ahead of time, making it a breeze to finish right before serving!
Ingredients
• 12 small boiling potatoes, 35.2 oz / 1000 g, peeled
• 5 tbsp ghee or unsalted butter, 2.5 oz / 70 g
• ½ bay or cassia leaf
• 3 whole cloves
• ¾ cup light cream or milk, 6 fl oz / 180 ml
• ½ tsp black lemon pepper
• 1 tsp freshly ground sea salt
• 2 tbsp chopped fresh parsley or coriander
• A sprinkle of paprika or cayenne pepper
Instructions
1. Cut the potatoes into quarters and prick each piece in two or three places with the tip of a sharp knife.
2. Heat 5 tbsp ghee or butter in a large heavy-bottomed nonstick frying pan over moderate heat.
3. Add the ½ bay or cassia leaf and 3 whole cloves and let them sizzle for several seconds.
4. Add the potatoes and fry, stirring occasionally, until they are half-cooked and turning golden. (This can be done ahead of time).
5. Pour in the ¾ cup cream or milk, reduce the heat slightly, and cook, stirring now and then, until it has reduced by half into a thick sauce and the potatoes are fork-tender.
6. Sprinkle with the ½ tsp lemon pepper and 1 tsp salt.
7. Remove the pan from the heat, cover, and set aside for 1 to 2 minutes.
8. Stir gently, remove the cloves and bay or cassia leaf, and serve piping hot sprinkled with 2 tbsp fresh herb and paprika or cayenne.
Nutritional Information
• Approximate values per serving, based on 6 servings.
• Calories: 307 kcal
• Total Fat: 17.5 g
• Saturated Fat: 11.0 g
• Cholesterol: 45 mg
• Sodium: 400 mg
• Total Carbohydrates: 34.5 g
• Dietary Fiber: 3.1 g
• Sugars: 3.0 g
• Protein: 3.7 g
Pro Tips
• for Success
• Opt for waxy potatoes like Yukon Gold, Red Bliss, or New Potatoes. They hold their shape much better than starchy varieties, which can disintegrate into the sauce.
• Pricking the potato quarters allows the spiced cream sauce to penetrate deep into the flesh, ensuring every bite is flavorful.
• If using milk instead of cream, keep the heat low and stir frequently to prevent it from curdling as it reduces. Full-fat coconut milk is a great dairy-free alternative.
• Par-cook the potatoes the night before and store them in an airtight container in the fridge. When ready to serve, toss them in the pan with the cream and spices to warm through as the sauce thickens.
FAQ
Q: Can I make these creamed potatoes vegan
A: Yes, this recipe is easily adapted for a vegan diet. Substitute the ghee or butter with a high-quality vegan butter or coconut oil. For the creaminess, use full-fat coconut milk instead of dairy cream or milk, as suggested in the pro-tips, for a rich and delicious dairy-free sauce.
Q: How can I add more protein to this vegetarian dish
A: To make this a more protein-rich meal, serve it alongside pan-fried tofu, spiced chickpeas, or a simple lentil curry. You can also stir in a cup of cooked white beans or chickpeas directly into the pan during the last 5 minutes of cooking to create a heartier, all-in-one dish.
Q: What is the best way to store and reheat leftover creamed potatoes
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a saucepan over low heat. You may need to add a splash of milk or cream (or a non-dairy alternative) to loosen the sauce as it warms. Avoid the microwave, as it can make the potatoes’ texture rubbery.
Q: Are there specific potatoes that work best for this recipe
A: Yes, using waxy potatoes is key to success. Varieties like Yukon Gold, Red Bliss, or new potatoes hold their shape well when cooked in the cream sauce. Avoid starchy potatoes like Russets, as they tend to break down and can make the final dish mushy rather than creamy.
