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 simple Indian spice mix. Perfect as a snack or a flavorful side dish.

Ingredients

How to make Roasted Baby Potato

• Boil the potatoes in sufficient water with a pinch of salt, or pressure cook until tender. Drain and set aside.
• In a dry pan, roast coriander seeds, cumin seeds, and Kashmiri dry red chili for about a minute until fragrant. Transfer to a plate to cool.
• When cool, grind or crush the roasted spices into a fine powder and keep aside.
• Heat oil in a pan. Add the boiled potatoes and sprinkle turmeric. Stir continuously over medium-high heat for about 3 minutes, or until the potatoes turn crispy and golden on all sides.
• Remove from heat, then add lime juice, black salt, and the prepared spice mix. Toss gently to combine.
• Garnish with freshly chopped coriander leaves and chopped green chili, if desired.
• Serve hot.

More delicious potato snacks:

• Potato Fritters
• Grilled Potato Wedges

Tips

• You can use regular potatoes instead of baby potatoes—dice them uniformly for even cooking.
• Substitute lime juice with dry mango powder (amchur) for a tangy finish.
• For extra crispiness, add a little more oil and keep stirring a few extra minutes over medium-high heat.
• Using dry red chili gives a smoky flavor. Choose a spicy variety if you prefer heat, or replace with black peppercorns for a chili-free option.
• This recipe is onion- and garlic-free, making it suitable for vrat/upvaas.
• The ground spice mix works well in other dishes like sabzi and dal to boost flavor.

Serving Suggestions

Serve these Indian-spiced roasted potatoes on their own or with your favorite dip, chutney, or sauce. They pair well with a hot cup of tea, or as part of a meal with rice, dal, and kachumber salad for a complete Indian plate.

To prepare ahead: freeze boiled potatoes and roast them just before serving for quick assembly.

Recipe

Masala Roasted Baby Potato Recipe

An easy, onion- and garlic-free potato dish made with baby potatoes and a minimal Indian spice mix. Great as a snack or side.

Equipment

• Pan

Ingredients

For boiling potatoes

• Baby potatoes or diced regular potatoes
• Salt for boiling
• Water

For the spice mix

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

For roasting the potatoes

• Sunflower oil or cooking oil of choice
• Turmeric powder
• Lime juice or amchur powder
• Black salt
• Fresh coriander leaves
• Chopped green chili (optional)

Instructions

BOILING THE POTATOES

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

MAKING THE SPICE POWDER

• Dry roast coriander seeds, cumin seeds, and dry red chili until aromatic. Remove from heat and cool.
• Grind the cooled spices into a fine powder and keep aside.

ROASTING THE POTATOES

• Heat oil in a pan. Add the boiled potatoes and turmeric. Stir continuously over medium-high heat until the potatoes are crispy and golden, about 3 minutes.
• 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 using. Serve immediately.

Notes

• Baby potatoes can be swapped with regular potatoes—dice evenly for consistent roasting.
• Lime juice may be replaced with dry mango powder (amchur) for tanginess.
• To make potatoes extra crispy, add a little more oil and keep stirring a few additional minutes over medium-high heat.
• Choose the type of dry red chili depending on your spice preference; black pepper works as a non-chili alternative.
• This onion- and garlic-free recipe is suitable for vrat/upvaas.
• Store any leftover spice mix to enhance other dishes like sabzi and dal.

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