Crispy Spicy Roasted Potatoes: An Easy Indian Side Dish
30 minutes
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About Crispy Spicy Roasted Potatoes: An Easy Indian Side Dish
Craving a burst of flavor with a satisfying crunch? These Crispy Spicy Roasted Potatoes are the ultimate Indian side dish, bringing a vibrant kick to any meal. Imagine crispy golden potatoes infused with aromatic spices – it's pure magic!Freshly ground coriander, cumin, and peppercorns create a captivating aroma and a bold, savory coating. Each bite delivers a delightful contrast of textures, from the perfectly crisp exterior to the fluffy interior.Pair these irresistible spicy potatoes with dal, roti, rice, or your favorite Indian curry for an unforgettable culinary experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Spices
- 1 Tbsp Coriander Seeds
- 1 Tbsp Peppercorns
- 1 tsp Cumin Seeds
- 5 Chillies dried
Potatoes and Other Ingredients
- 3 Large Potatoes peeled and cut into large chunks
- 1 Tbsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
- 2 Tbsp Oil
Instructions
- In a pan, dry roast the coriander seeds, peppercorns, cumin seeds, and dried chilies. Roast until fragrant and the spices begin to crackle. This releases their aromatic oils.
- Remove the pan from the heat and let the spices cool completely. Then, grind them into a fine powder using a spice grinder or mortar and pestle.
- Boil the potatoes for 5-10 minutes until slightly tender but not fully cooked. They should still hold their shape. Drain the potatoes well.
- In a mixing bowl, combine the parboiled potatoes, ground spice mixture, and ginger-garlic paste. Add salt and mix thoroughly, ensuring the potatoes are evenly coated.
- Heat oil in a pan over medium heat. Add the marinated potatoes and spread them in a single layer. Covering the pan helps the potatoes cook evenly and retain moisture.
- Cover the pan and roast the potatoes for 10-15 minutes, stirring occasionally, until they are golden brown and crispy. Reduce the heat to low if they brown too quickly.
- Remove the pan from the heat and serve the crispy spicy roasted potatoes hot as a delicious side dish.
Recipe Notes
Good To Know
- For extra crunch and flavor, toss the parboiled potatoes in a tablespoon of rice flour or semolina just before roasting.
- If you prefer a smokier aroma, finish the roasted potatoes with a quick tempering of mustard seeds and curry leaves in hot oil, then drizzle over the dish just before serving.
- Leftover Spicy Potato Roast can be repurposed into a filling for wraps or sandwiches—simply mash the potatoes slightly and stuff into parathas or pita bread with fresh herbs and a squeeze of lemon.
- To make this dish vegan-friendly and richer, you can substitute regular oil with coconut oil.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer chilies. Taste and adjust before serving.
- For even cooking, ensure the potatoes are cut into uniform sizes.
- Don’t overcrowd the pan when roasting. This will ensure the potatoes crisp up nicely.
Storage Instructions
- Store leftover Spicy Potato Roast in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.
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Recipe Nutrition
Calories: 134kcalCarbohydrates: 12gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 1gSugar: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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So delicious! Excited to make it.
This looks so appealing! Thanks for sharing.
This is wonderful! Can’t wait to taste it.