These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend that can be made as hot or mild as you like. Flavor bomb!
If you’re new to East Indian spices, experimenting with ethnic cooking or just love Indian food, you will not go wrong with these potatoes.
They are super flavorful, but not overwhelming or very spicy. You can, of course, adjust the heat to your taste. In southern India, these potatoes would be eaten hot, hot, hot.
It’s all about the spices
I buy small quantities of spices I want to try at my local bulk food store. That way, I don’t get stuck with a whole bottle if I don’t like it.
For this recipe, I use a combination of Garam Masala, curry powder, garlic, ginger, whole grain mustard and olive oil for the seasoning mix. If you like spicy, try Tandoori Masala instead of the Garam Masala since it’s made with chili peppers. Or, just add chili flakes or cayenne.
Garam Masala is typically a mix of 5C’s – cardamom, coriander, cumin, cinnamon, cloves – and often ginger, nutmeg, and pepper. Here’s a Garam Masala recipe if you want to make your own. The flavors will be superior in a homemade version using fresh spices.
I also used whole grain mustard to avoid toasting mustard seeds. If you don’t have any whole grain mustard, turmeric will work too. It’s not exactly the same, but close.
The fresh lime and coriander are fantastic additions that add brightness and depth to the dish. I got the idea from Jo Cooks.
What to serve with Indian potatoes
I love serving these Indian potatoes with Grilled Chili Lime Chicken Wings, a simple grilled steak or Maple-ginger Salmon with Peach Salsa. And sticking with an Indian-style food theme, try this homemade easy naan recipe on the side.
Tailor To Your Taste
- Potatoes: I use baby potatoes (white, red or mixed), but a larger red or yukon gold potato would be fine too. No need to peel them. I tried Blushing Belle baby potatoes the other night and they were amazing. So creamy soft.
- Herbs: For those who hate coriander, serve it on the side or replace it with parsley.
- Spices: Use turmeric instead of whole grain mustard; and Tandoori Masala instead of Garam Masala (if you like spicy). Or add cayenne pepper or chili flakes to get the heat level you like.
- Try a squeeze of lemon instead of lime.
- If you want to save the time it takes to blend the seasonings or don’t want to buy the ingredients, you can buy Indian spice blends or sauces in specialty stores, bulk food stores, on Amazon and even in mainstream stores in many cities. Just mix a few tablespoons (if in dry form) with a bit of olive oil and you’re good to go.
- Boil the potatoes, drain and toss with the seasoning mixture. Leave the roasting step to 20-30 minutes before serving.
- Alternatively, make the entire dish (not including garnishes), then rewarm at 350-375F for 5-10 minutes.
Other easy vegetarian Indian recipes you might like
- easy naan recipe
- curried rice with raisins
- easy gnocchi recipe Indian-style
- and here’s a delicious non vegetarian Indian main dish – Indian Butter Chicken (sous vide or regular)
How to make this Indian potato recipe
- 1.5 pounds (680g) baby potatoes, cut in half (or quarters if large) Note 1
- 2 tablespoon olive oil
- 1 tablespoon curry powder
- 1 tablespoon grainy whole grain mustard (1 tbsp turmeric can be substituted)
- 2 teaspoon Garam Masala Note 2
- 2 teaspoon minced garlic (2 cloves) or 1/4 tsp garlic powder
- 1 teaspoon grated fresh ginger (or pinch of ground ginger)
- 1/2 teaspoon kosher salt
- OPTIONAL: 1/4-1/2 tsp red chili flakes
- 1/2 lime
- 2 tablespoon chopped fresh coriander leaves Note 3
- HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
- BOIL POTATOES: Place potatoes in medium pot. Add enough water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
- MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
- ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
- GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to serving dish and serve immediately. These potatoes are great at room temperature too!
- Potatoes: Use baby potatoes (red, white or mixed); Yukon Gold or larger red potatoes. No need to peel. Cut baby potatoes in half (or quarters if large). If using larger potatoes, cut them into small chunks (about 1 – 1 1/2 inches).
- To make spicier Indian Potatoes: Substitute Tandoori Masala (which includes chili peppers) for the Garam Masala. Or you can add your own chili flakes to the level of spice you like e.g. 1/4-1/2 tsp). Another option is to add a pinch of cayenne pepper.
- Coriander: Some people love it, others hate it. You can substitute milder parsley if preferred or serve it on the side.
- Make Ahead: Boil the potatoes, drain and toss with the seasoning mixture. Leave the roasting step to 20-30 minutes before serving. Alternatively, make the entire dish (not including garnishes), then rewarm at 350-375F for 5-10 minutes.