Curry roasted potatoes
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.
Servings 4
Calories 236kcal
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.
Nutrition
Calories: 236kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 19mg | Potassium: 929mg | Fiber: 5g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 43mg | Calcium: 39mg | Iron: 2mg