I love potatoes however it is mainly used along with other veggies not as such, hubby doesn’t like otherwise. My kids like potatoes in the form of fries only. They are otherwise not a fan. When you add potatoes to chickpeas, eggs or cauliflower it increases the taste than when they are stand alone. Also give creaminess to the curries. I have bought small multicolored potatoes for roasting and make Aloo Dum, a north Indian curry. But finally decide to use it for roasting. Thus, I made these spiced roasted potatoes.
Trust me these are so simple just cut mix with spice powder and keep it in the oven and after 30 minutes enjoy with lemon /lime wedge. I used the spices which I normally use to make curries, ground cumin, coriander and garam masala that is home made along with chili powder and garlic and curry leaves. In south Indian cuisine curry leaves are must yes without them hard to make curries. They give amazing flavor which none can replicate. I like to use garlic along with potatoes to prevent gas formation.
I rarely make Indian dishes in oven as you can make only a few. These spiced roasted potatoes are great side dish, even you can eat them as appetizer if you want. I like it with a bowl of rice and curry. I have seen lot spiced roasted recipes, but this one will taste good as it has curry spices. Even though I used small potatoes I cut them into half to coat the spices. Since it is dry one it won’t be good to eat with chapati or any other bread.
Crispy spiced potatoes are so addictive you can’t stop with one bite, you are going for next, next sure. Try it yourself, you need to keep an eye on it while potatoes in the oven and not baby sit them that is best part.
Delicious spiced roasted potatoes with curry spices and curry leaves perfect side dish .
- 1 lb/453g Fresh baby potato medley halved
- 3 tablespoon olive oil
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ½ teaspoon salt or to taste
- 2 cloves of garlic minced
- 1 sprig curry leaves crushed
Pre-heat oven to 400F/200C and line baking with aluminum foil and set aside.
In a bowl add halved potatoes, olive oil, spices, salt, garlic and curry leaves and mix well.
Transfer everything to lined baking sheet and roast at 400F/200C for 30 minutes or until potato is done.
Enjoy with lemon/lime wedge.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.