Crispy Masala Roasted Baby Potatoes Recipe

Masala roasted baby potato recipe with step-by-step images: an easy, onion- and garlic-free potato dish made with baby potatoes and a few simple Indian spices. It works as a tasty snack or a flavorful side for any meal.

Ingredients

How to make Roasted Baby Potato

• Boil the potatoes in enough salted water until tender, or pressure-cook them until done. Drain and set aside.
• Dry-roast coriander seeds, cumin seeds, and Kashmiri dry red chili in a pan for about a minute until fragrant. Transfer to a plate to stop further roasting and let cool.
• Grind or crush the cooled spices into a fine powder and keep aside.
• Heat oil in a pan. Add the boiled potatoes and sprinkle turmeric powder. Stir continuously over medium-high heat for about 3 minutes, or until the potatoes develop a crispy, golden-brown coating on all sides.
• Remove from heat and toss with lime juice, black salt, and the prepared spice mix. Mix well to coat evenly.
• Garnish with freshly chopped coriander leaves and chopped green chili, if using.
• Serve hot.

More potato snack ideas:

• Potato fritters
• Grilled potato wedges

Tips

• Baby potatoes can be swapped for regular potatoes—dice them into even pieces so they cook uniformly.
• Use dry mango powder (amchur) instead of lime juice for a tangy, shelf-stable option.
• For extra crispiness, add a little more oil and continue stirring for a few extra minutes on medium-high heat.
• Kashmiri dry red chili adds a mild smoky color and flavor; use a spicier variety or substitute black peppercorns if you prefer no chili heat.
• This recipe is free of onion and garlic, making it suitable for vrat/upvaas when other permitted ingredients are used.
• The ground spice mix also works well in vegetable curries and dals to boost flavor.

Serving Suggestions

Serve these Indian-spiced roasted potatoes on their own with a dip or chutney and a cup of tea, or pair them with steamed rice, dal, and kachumber salad for a complete meal.

To prep ahead: freeze boiled potatoes and roast them just before serving for a quick finish.

• Aloo Gobi Dhaba style

If you try this recipe, please leave feedback and a rating.

Recipe

Masala Roasted Baby Potato Recipe

An easy-to-make, onion- and garlic-free potato dish using baby potatoes and minimal Indian spices. A great snack or side dish.

No ratings yet

Equipment

• Pan

Ingredients

For boiling potatoes

• Baby or regular potatoes
• Water and salt

For the spice mix

• Coriander seeds
• Cumin seeds
• Kashmiri dry red chili (or preferred chili)

For roasting the potatoes

• Sunflower or neutral oil
• Turmeric powder
• Lime juice or amchur
• Black salt
• Fresh coriander leaves
• Optional: chopped green chili

Instructions

BOILING THE POTATOES

• Boil the potatoes in enough water with salt, or pressure cook until tender.
• Drain the water and set the potatoes aside.

MAKING THE SPICE POWDER

• Dry-roast coriander seeds, cumin seeds, and dry red chili until fragrant.
• Transfer to a plate, let cool, then grind into a fine powder.

ROASTING THE POTATOES

• Heat oil in a pan. Add boiled potatoes and turmeric, and stir continuously over medium-high heat until the potatoes are crispy and golden on all sides.
• Remove from heat and add lime juice and black salt. Mix well.
• Add the prepared spice mix and toss to coat evenly.
• Garnish with chopped coriander and green chili if desired.
• Serve immediately.

Notes

• Swap baby potatoes for regular ones, cutting them evenly for uniform cooking.
• Use amchur powder instead of lime juice for a dry tangy option.
• To increase crispiness, add more oil and cook a few minutes longer on medium-high heat.
• Choose the chili variety according to desired heat, or replace with black pepper for no chili heat.
• This onion- and garlic-free recipe is suitable for certain fasting days when ingredients comply.
• The roasted spice mix is versatile and enhances dals and vegetable dishes.

Enjoyed this recipe? Share on social and tag the creator. Cheers!