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    Home » Recipes » Vegetables

    Spiced Crunchy Roasted Potatoes

    Published: Jan 12, 2021 · Modified: Jun 3, 2021 by Alonna

    Crunchy roasted potatoes are crisp on the outside and fluffy on the inside. They are the perfect side to whatever you are having. Add some satisfying zing to this favorite side.
    Jump to Recipe Print Recipe
    Served in a dish and garnished with coarse salt and a flurry of chopped cilantro.
    Spiced Crunchy Roasted Potatoes Served in a dish and garnished with coarse salt and a flurry of chopped cilantro.
    Crunchy roast potatoes are crisp on the outside and fluffy on the inside. They are the perfect side to whatever you are having. Add some satisfying zing to this favorite side.
    Jump to:
    • Crisp, crunchy, and fluffy
    • Type of potatoes?
    • Tricks and tips
    • Spice mixes to use
    • Optional toppings
    • Recipe Card 📖

    Crisp, crunchy, and fluffy

    Crunchy roasted potatoes are not a traditional potato masala, but it gives this family favorite a vibrant zing. I have taken a page from the great Kenji Lopez-Alt. In his YouTube video series, he has figured out how to take potatoes to new heights. Find out how to make the potatoes of your dreams. There are no complicated steps, so you can make them as a side dish, even for a weeknight meal.

    Type of potatoes?

    After his usual exhaustive testing, Kenji found that red potatoes are not a good option for this recipe. They wind up not giving you the crisp exterior that you want. Russet or starchy potatoes are the ideal vehicles for a crunchy crust. (BTW, if you are in the U.K., use Maris Piper, King Edward, or Marfona potatoes.) Yukon gold potatoes are second-best; their low starch and high sugar content have a lot of flavor. A mix of these two choices might be a good way to go.

    Tricks and tips

    One way to get an extra crunchy exterior on your potatoes is to boil them first in salted water with a half teaspoon of baking soda. This creates a fuzzy, rough surface that crisps up to a golden brown thing of beauty in the oven.

    Spiced Crunchy Roasted Potatoes ~ Potatoes cooked.

    To start these potatoes ahead, cook them through the boiling stage, coat them with the spiced oil, and spread them on a baking sheet. Cover and pop them in the refrigerator until you are ready for the final roasting. This step can even be done a day ahead.

    You can also double this recipe to four pounds of potatoes, but make sure to evenly space the chunks so that they have plenty of room to roast and not steam. Lastly, please don’t skimp on the oil even though it may seem like a lot, or you will not have the potatoes you are looking for.

    Spiced Crunchy Roasted Potatoes Served in a dish and garnished with coarse salt and a flurry of chopped cilantro.

    Spice mixes to use

    The popular British Curry Guy has an excellent madras curry recipe if you are looking for your “house” curry powder. I have been experimenting with various spicing ideas, and my favorite so far is taking the Bengali panch phoron five-spice mix and grinding it into a powder for a fragrant twist. This idea comes from Roman Saha of GlebeKitchen whose comfort food is the flavors of West Bengal. Skip frozen french fries, use your creativity, and play with your spice sweet spot.

    Optional toppings

    Raita, even plain yogurt makes a lovely contrast between the hot potatoes and the cool yogurt. Drizzles of your favorite green chutney, crisp fried onions (birista), a sprinkle with coarse salt, and a flutter of cilantro, any or all of these make the perfect topping at the end. One of my favorite Indian pickles is Mother’s Recipe Lemon Pickle, and I’ve finely chopped it and mixed it into the potatoes before serving. It took these crunchy roasted potatoes over the top!

    Happy cooking!

    ~ Alonna

    See the Notes below before you cook.

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    Recipe Card 📖

    Served in a dish and garnished with coarse salt and a flurry of chopped cilantro.

    Spiced Crunchy Roasted Potatoes

    Crunchy roasted potatoes are crisp on the outside and fluffy on the inside. They are the perfect side to whatever you are having. Add some satisfying zing to this favorite side.
    Print Pin Comment
    Course: Side Dish
    Cuisine: Indianish
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Roasting Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 3 to 5
    Calories: 352kcal
    Author: Alonna

    Ingrediants

    • 2 pounds russet potatoes ~ Or Yukon gold potatoes or a mix
    • 1 tablespoon sea or table salt ~ Or 2 tablespoons kosher salt
    • 1/2 teaspoon baking soda
    • 2 1/2 tablespoons olive oil ~ Or oil of your choice
    • 1 tablespoon garlic ~ Minced, 2 to 3 cloves
    • 1 to 2 teaspoons green chili ~ Optional, minced
    • 1 teaspoon garam masala ~ Or 1 teaspoon ground panch phoron, or your favorite curry powder
    • 1 teaspoon Kashmiri ground red chili ~ Or 1/4 teaspoon cayenne, or to taste
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon sea or table salt ~ 1/2 teaspoon kosher salt
    • 1 teaspoon lemon juice ~ Or 1 teaspoon amchoor

    Optional Garnishes

    • 1/2 teaspoon coarse salt
    • 1 tablespoon cilantro ~ Chopped, or parsley
    • 1/2 teaspoon lemon juice
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Gather your ingredients.
      Ingredients gathered.
    • Peel and cut the potatoes into cubes of 1 1/2 to 2-inches.
      Potatoes cut up, in a dutch oven and ready for cooking.
    • Make sure your oven rack is in the center of your oven. Preheat the oven to 450°F (230°C) or 400°F (200°C) for a convention. In a 3.5-quart pan or larger over high heat, add 2 quarts of water, 1 tablespoon of salt, baking soda, and the potatoes. Bring to a boil, and then turn down to simmer for 10 to minutes until the potatoes are cooked through.
    • While the potatoes are cooking, add the oil to a small pan over mediium heat. Add the garlic and cook gently until they start turning golden around the edges. Add the mince green chili, if using and stir for a minute. Stir in the garam masala and Kashmiri chili and remove the pan for the heat. Set aside.
      Flavored oil ready to coat the potatoes.
    • In a bowl large enough to hold the potatoes, add the salt and lemon juice.
    • When the potatoes are finished cooking, drain and place pot back on the burner for a minute so extra water evaporates. Shake the pan a couple of times to help create a rough surface. Strain the flavored oil into the bowl, leaving the garlic pieces behind. Set aside. Stir in the potatoes to coat well.
      Potatoes cooked and ready for roasting.
    • Spread the potatoes onto a rimmed baking sheet, leaving as much space as you can. Roast for 20 minutes without moving them. Turn the potato pieces over, using a thin spatula or knife to help any stuck potatoes along. Roast for another 15 to 30 minutes more, depending on your oven.
      Potatoes on a sheet pan golden brown from roasting.
    • Pour the potatoes into a large bowl and stir in the reserved garlic and chilies. Garnish with cilantro, parsley, and coarse salt if you wish. See the Notes below for some other ideas.
      Served in a dish and garnished with coarse salt and a flurry of chopped cilantro.

    Notes

    • Topping ideas: Raita, or even plain yogurt makes a lovely contrast between the hot crunchy roasted potatoes and the cool yogurt. Drizzles of your favorite green chutney, crispy fried onions (birista), make the perfect topping at the end. One of my favorite Indian pickles is Mother’s Recipe Lemon Pickle, and I’ve finely chopped it and mixed it into the potatoes before serving. Adding curry leaves to the potatoes 5 minutes before they are done is another yummy idea.
    • Keeping/storing: The potatoes are best when freshly roasted, but they will keep in the fridge for up to 4 days. Reheat in the oven for 5 minutes or until re-crisped.
    • Doubling tips: This recipe can be doubled to four pound of potatoes but they will take longer to brown properly. You might consider using two baking trays place in the top third and bottom third of the oven, switching them halfway through the roasting time. Keep an eye on them to because one my finish roasting before the other.

    Nutrition

    Calories: 352kcal | Carbohydrates: 56g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 2729mg | Potassium: 1261mg | Fiber: 4g | Sugar: 2g | Vitamin C: 22mg | Calcium: 44mg | Iron: 3mg

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

    Learn more about us

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