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Masala roasted baby potato recipe with step by step images: An easy-to-make, onion-garlic free potato dish made using baby potatoes and minimal Indian spices. A great snack and also go as a side dish with any meal of choice.
Ingredients
- Baby potatoes or regular potatoes
- Sunflower oil or any cooking oil of preference.
- Seasoning: Spice mix powder made from dry roasted coriander seeds, cumin seeds, and dry red chili.
- Lime juice or dry mango powder/amchur powder
- Others: Salt, Turmeric powder, Black Salt, Fresh coriander leaves
How to make Roasted Baby Potato
- Boil the potatoes insufficient water adding salt or pressure cook until done. Then drain the water and set aside the potatoes.
- In a pan dry roast the coriander seeds, cumin seeds, and Kashmiri dry red chili for a minute or till they are fragrant. Then transfer to a plate to stop the roasting process. Allow them to cool down.
- Once cooled, grind or crush the spice mix into a powder and keep aside.
- Heat oil in a pan. Add the boiled potatoes, followed by turmeric powder. Continuously stir the potatoes over medium to high flame for 3 minutes or until the potatoes turn crispy golden brown from all sides.
- Once done add the lime juice, black salt, and the prepared spice mix. Stir to combine and remove from flame.
- Garnish with freshly chopped coriander leaves and chopped green chili if adding.
- Then serve hot.
Some more delicious potato snacks:
- Potato Fritters
- Grilled Potato Wedges
Tips
- Baby potatoes can be replaced with regular potatoes. Just make sure to dice them evenly.
- Lime juice can be substituted with dry mango powder/amchur powder.
- For extra crispy potatoes, drizzle a little more oil and continuously stir them for a few minutes more over medium to high flame.
- The addition of dry red chili adds a beautiful smokey flavor. I have used a non-spicy one, go ahead and use a spicy one if you like. Swap chili with black peppercorns for a chili free version.
- This is an onion-garlic free recipe. Hence can be served on vrat or upvaas.
- The ground spice mix can be used in sabzi and dal. It enhances the taste.
Serving Suggestions
Serve these Indian spiced roasted potatoes as it is or along with your choice of dip, sauce or chutney and a cup of tea. It could also be served with piping hot rice, dal, and kachumber salad for a complete Indian meal.
To make ahead freeze boiled potatoes and roast them right before serving.
You may like these recipes
- Aloo Methi Dhaba Style
- Dry Aloo Capsicum
- Aloo Gobi Dhaba style
If you try this recipe, please leave a feedback and rating.
Recipe
Masala Roasted Baby Potato Recipe
An easy-to-make, onion-garlic free potato dish made using baby potatoes and minimal Indian spices. A great snack and also go as a side dish with any meal of choice.
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Course: Side Dish, Snack
Cuisine: Indian
Keyword: Masala roasted potato recipe, roasted potato
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 3 people
Calories:
Author: Geetanjali
Equipment
Pan
Ingredients
For boiling potatoes
- 10-12 baby potatoes peeled and diced into halves
- Salt as required
- Sufficient water
For the spice mix
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 Kashmiri dried red chili non-spicy
For roasting the potatoes
- 2-3 tablespoon cooking oil
- ¼ teaspoon turmeric powder
- ½ teaspoon black salt
- 1 tablespoon lime juice
- 2 tablespoon coriander leaves finely chopped
- ⅓ teaspoon green chili finely chopped (optional)
Instructions
BOILING THE POTATOES
Boil the potatoes in sufficient water adding salt or pressure cook until done.
Once done, drain the water and set aside the potatoes.
MAKING THE SPICE POWDER
In a pan dry roast the coriander seeds, cumin seeds, and Kashmiri dry red chili for a minute or till they are fragrant.
Turn off the heat and transfer to a plate to stop the roasting process. Allow them to cool down.
Once cooled, grind the spice mix into a fine powder and keep aside.
ROASTING THE POTATOES
Heat oil in a pan. Add the boiled potatoes, followed by turmeric powder. Continuously stir the potatoes over medium to high flame for 3 minutes or until the potatoes turn crispy golden brown from all sides.
Once done add the lime juice and black salt. Stir to mix.
Add the prepared spice mix and stir to combine.
Garnish with freshly chopped coriander leaves and chopped green chili if adding.
Then serve immediately.
Notes
- Baby potatoes can be replaced with regular potatoes. Just make sure to dice them evenly.
- Lime juice can be substituted with dry mango powder/amchur powder.
- For extra crispy potatoes, drizzle a little more oil and continuously stir them for a few minutes more over medium to high flame.
- The addition of dry red chili adds a beautiful smokey flavor. I have used a non-spicy one, go ahead and use a spicy one if you like. Swap chili with black peppercorns for a chili free version.
- This is an onion-garlic free recipe. Hence can be served on vrat or upvaas.
- The ground spice mix can be used in sabzi and dal. It enhances the taste.
Like this? Do share onFacebook,Twitter, &Pinterest, mention @spoonofflavor or tag me #spoonofflavor onInstagramCheers!
More Easy Snacks
- Crispy Mashed Potato Fries
- Flaky Scallion Pancakes (Chinese Scallion Pancakes)
- Salt and Pepper Chicken (Chinese Inspired Recipe)
- Simple Grated Potato Fritters Recipe
Reader Interactions
Comments
Pranita Deshpande
So yummy !
Reply
Geetanjali
Glad you like this! Thanks 🙂
Reply
