Curry roasted potatoes or masala roasted potatoes is a simple but flavorful side dish that combines crispy oven-roasted potatoes with warm Indian spices. They are easy to make, full of bold flavors, and perfect to serve with everyday meals or at gatherings.
Bring together the comfort of crispy roasted potatoes and the rich aroma of Indian spices with these delicious curry roasted potatoes.
This dish is inspired by Indian flavors but is versatile enough to be paired with many other cuisines too. The balance of earthy potatoes and fragrant spices makes it a family favorite.
These Indian style roasted potatoes are vegan and gluten-free, making them suitable for different dietary preferences. They can be served as a snack, a side dish, or even a part of a major meal with any rice dish or bread like naan, roti, or paratha.
Jump to:
- What's needed to make curry roasted potatoes?
- Ingredient notes and substitute suggestions
- How to make (step-by-step process)?
- Serving curry potatoes
- Storing and reheating tips
- Recipe tips, tricks, and variations suggestions
- Frequently asked questions
- More easy potato recipes from around the world
- More easy side dish recipes from India
- Recipe
What's needed to make curry roasted potatoes?
For this easy recipe, you will need the following ingredients:
Ingredient notes and substitute suggestions
- Potatoes: I have used Yukon gold potatoes, they are best choice for making roasted potatoes. You can use whichever variety you prefer to make roasted potatoes like russet potatoes, red potatoes, or baby potatoes can also be used in this recipe. This same recipe can be made with sweet potatoes too.
- Garlic: I prefer the flavor of fresh garlic especially in Indian recipes. You can use garlic powder too. Grated ginger or ginger powder can also be added to flavor these Indian style potatoes.
- Lime: I have used lime juice but lemon juice or amchoor powder (dried mango powder can be used too)
- Powdered spices: The spices that I have used are the most common spices that are usually used in Indian recipes like garam masala, cumin powder, Kashmiri red chili powder, Kasoori methi, coriander powder, chaat masala, turmeric powder, and freshly ground black pepper. Feel free to use the Indian spices that you have in your kitchen. You can also use spices curry powder, dried mint powder, dried curry leaves powder etc. I have used Kashmiri red chili powder as it's not spicy but adds color to the dish. For a spicy kick use a hotter variety of red chili powder.
- Cooking oil: Vegetable oil, canola oil, mustard oil, extra virgin olive oil, avocado oil all are fine to be used in this recipe.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step process)?
To make roasted curry potatoes, just follow the easy step by step instructions shared below:
Step 1: Wash and peel potatoes. Cut into bite-size pieces. Put potato cubes in a large mixing bowl
Step 2: In a small bowl, mix olive oil, lemon juice, minced garlic, all the spices, and salt.
Step 3: Pour the spice mix over the potato cubes and toss.
Step 4: Evenly spread the potato cubes in a single layer on a baking tray lined with a baking sheet
Step 5: Roast potatoes in a preheated oven at 200℃ (or, 400℉) for 25-30 minutes or until roasted well.
Step 6: Garnish with chopped cilantro and sprinkle some chaat masala on top.
Indian curry roasted potatoes are ready to be enjoyed!
Serving curry potatoes
Serve these potatoes hot straight out of the oven for maximum crispiness.
They can be enjoyed as a snack, a side dish, or a main course dish.
Pair them with a yogurt dip, mint chutney, tomato chutney, Indian onion salad or just a squeeze of lime for freshness.
It's a perfect side dish for curries, rice, any Indian bread, or grilled dishes.
Or, use them as a filling in wraps, tacos, or sandwiches for a fusion twist.
Garnish with freshly chopped cilantro or green onions for added color and flavor.
Storing and reheating tips
Store the leftover roasted curry potatoes in an airtight container and refrigerate. They will be fine for up to 3 days.
To reheat, microwave for about a minute or until heated evenly.
Or, spread the potatoes on a baking tray, cover with an aluminum sheet, and bake covered in a preheated oven at 200°C (or, 400°F) for around 10-15 minutes or until heated well.
You can also use an air fryer to reheat them.
Recipe tips, tricks, and variations suggestions
- Cut potatoes evenly to ensure uniform cooking.
- Soak potato chunks in cold water for 20–30 minutes to remove excess starch, making them crispier.
- Pat potatoes dry completely before seasoning as excess moisture prevents crisping.
- Use a generous amount of oil so the spices stick and the potatoes roast evenly.
- Preheat the oven fully before adding potatoes for best texture. Roasting potatoes in a hot oven will give you crispy potatoes.
- Don’t overcrowd the baking tray, give potatoes space to roast otherwise they will get steamed.
- Roast the potatoes at a high temperature. It helps the potatoes to get cooked evenly while turning beautifully crispy outside and fluffy inside. Turning them halfway through the roasting process ensures even browning.
- Feel free to use spices of your choice to flavor these potatoes. You may skip 1 or 2 spices if you don't have all. Ingredients like curry powder, kitchen king masala, or dried mint can also be used to flavor these roasted potatoes.
- For a spicier version of these roasted Indian potatoes, use a spicier version of red chili powder instead of Kashmiri red chili powder.
- Garnish with fresh cilantro or mint leaves to balance the warmth of the spices.
- Add a drizzle of lime or lemon juice just before serving for adding a fresh flavor.
- Don't make very large pieces of the potatoes otherwise, they will take a lot of time to get cooked. Cut potatoes into bite-sized pieces.
- You can also add some sliced onions and cauliflower florets to this dish.
- Different ovens give different results so keep an eye on the potatoes after 25 minutes.
Frequently asked questions
Yukon gold potatoes are the best for making roasted potatoes. After roasting, they remain creamy and fluffy inside and turn crispy from outside.
If using organic potatoes, you can use the potatoes without peeling too. The peel will make the potatoes crispier.
More easy potato recipes from around the world
Looking for more easy and tasty potato recipes from around the world? Don't miss to check out the following recipes:
More easy side dish recipes from India
If you enjoyed this easy potato recipe and want to try more tasty side dishes from India then the following recipes are worth trying out:
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Recipe
Curry roasted potatoes
Equipment
- 1 large bowl
- 1 small bowl
- small whisk or spoon
- Spatula
- Oven
- 1 large baking tray
- Knife and chopping board
Ingredients
- 4 medium potatoes
- 2 large garlic cloves minced
- Juice of 1 small lime around 2 tablespoons
- Finely chopped fresh cilantro for garnishing
- 1 teaspoon cumin powder https://amzn.to/3I6ispQ
- 1 teaspoon coriander powder https://amzn.to/3JY7yD3
- 1 teaspoon kasoori methi https://amzn.to/4no2INT
- 1 teaspoon chaat masala https://amzn.to/3V8KWCf
- ½ teaspoon Kashmiri red chili powder https://amzn.to/4m5HROj
- ½ teaspoon ground black pepper
- ¼ teaspoon garam masala https://amzn.to/41Ge9bn
- ¼ teaspoon turmeric powder https://amzn.to/4mUZxgV
- Salt to taste
- 2 tablespoons olive oil or any other cooking oil of choice
Instructions
- Wash and peel potatoes. Cut into bite-sized pieces. Put potato cubes in a large bowl
- In a small bowl, mix olive oil, lemon juice, minced garlic, all the spices, and salt.
- Pour the spice mix over the potato cubes and toss.
- Evenly spread the potato cubes in a single layer on a baking tray lined with a baking sheet.
- Roast in a preheated oven at 200℃ (or, 400℉) for 25-30 minutes or until roasted well.
- Garnish with chopped cilantro and sprinkle some chaat masala on top.
Video
Notes
- Cut potatoes evenly to ensure uniform cooking.
- Soak potato chunks in cold water for 20–30 minutes to remove excess starch, making them crispier.
- Pat potatoes dry completely before seasoning as excess moisture prevents crisping.
- Use a generous amount of oil so the spices stick and the potatoes roast evenly.
- Preheat the oven fully before adding potatoes for best texture. Roasting potatoes in a hot oven will give you crispy potatoes.
- Don’t overcrowd the baking tray, give potatoes space to roast otherwise they will get steamed.
- Roast the potatoes at a high temperature. It helps the potatoes to get cooked evenly while turning beautifully crispy outside and fluffy inside. Turning them halfway through the roasting process ensures even browning.
- Feel free to use spices of your choice to flavor these potatoes. You may skip 1 or 2 spices if you don't have all. Ingredients like curry powder, kitchen king masala, or dried mint can also be used to flavor these roasted potatoes.
- For a spicier version of these roasted Indian potatoes, use a spicier version of red chili powder instead of Kashmiri red chili powder.
- Garnish with fresh cilantro or mint leaves to balance the warmth of the spices.
- Add a drizzle of lime or lemon juice just before serving for adding a fresh flavor.
- Don't make very large pieces of the potatoes otherwise, they will take a lot of time to get cooked. Cut potatoes into bite-sized pieces.
- You can also add some sliced onions and cauliflower florets to this dish.
- Different ovens give different results so keep an eye on the potatoes after 25 minutes.
- More recipe tips, tricks, and variation suggestions are shared in the post above.
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