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bowl of indian potatoes with lime wedges 1
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4.91 from 30 votes

Indian Potatoes

These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend. Flavor bomb!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian style
Servings (change as needed): 3
Author: Cheryl Avrich

Ingredients

  • 1.5 pounds (680g) baby potatoes, cut in half (or quarters if large) Note 1

Seasonings

  • 2 tablespoon olive oil or vegetable 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 garlic 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

Garnish

  • 1/2 lime
  • 2 tablespoon chopped fresh coriander leaves Note 3

Instructions

  • 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 cold 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 large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!

Notes

  1. Potatoes: Use baby potatoes (red, white or mixed); Yukon Gold/yellow potatoes or larger red potatoes. No need to peel. Cut baby potatoes in half (or quarters if large). If using larger potatoes, cut them into wedges or small chunks (about 1 - 1 1/2 inches/2.5-3.8 cm). 
  2. To make spicier Indian Potatoes: Substitute Tandoori Masala (which includes chili peppers) for the Garam Masala.  Or you can add your own chili flakes or red chili powder to the level of spice you like e.g. 1/4-1/2 tsp).  Another option is to add a pinch of cayenne pepper. 
  3. Coriander/cilantro: Some people love it, others hate it. You can substitute milder parsley if  preferred or serve it on the side. 
  4. 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/177-190C for 5-10 minutes. Or just eat them at room temperature. Leftovers can be stored in an airtight container for 4-5 days.
 
Nutrition values are estimates based on 1/3 of the full recipe per serving. 
Calories: 280kcal | Carbohydrates: 43g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 460mg | Potassium: 987mg | Fiber: 7g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 3mg