Masala Roast Potatoes Recipe

Alright, where are my fellow potato lovers? Let’s talk about this cozy, spice-infused potato recipe that’s about to become your new best friend for weekend gatherings or just when you need some crispy comfort food vibes. Trust me, these roasted potatoes are going to be a major hit—fragrant, golden, and oh-so-satisfying!

I love transforming ordinary potatoes into an aromatic delight with these Masala Roast Potatoes. With the earthy richness of cumin seeds and coriander powder, paired with the warmth of turmeric and garam masala, this side dish bursts with flavor.

Adding fresh cilantro enhances the freshness, making it a favorite in my kitchen.

Masala Roast Potatoes Recipe Ingredients

• Potatoes: High in carbohydrates, providing energy and fiber.
• Vegetable Oil: Adds richness and facilitates even cooking.
• Mustard Seeds: Adds a mild nutty, spicy flavor and aids digestion.
• Cumin Seeds: Earthy, warm flavor; supports digestion and immune health.
• Coriander Powder: Citrus notes; rich in antioxidants and anti-inflammatory properties.
• Turmeric Powder: Vibrant color and anti-inflammatory properties; enhances flavor.
• Garam Masala: Aromatic blend with a complex flavor; boosts metabolism.
• Cilantro: Fresh, citrusy taste; rich in vitamins A and K.

Masala Roast Potatoes Recipe Ingredient Quantities

• 2 pounds (900 g) potatoes, peeled and cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• Lemon wedges (optional, for serving)

How to Make this Masala Roast Potatoes Recipe

1. Preheat your oven to 400°F (200°C).

2. In a large pot, bring salted water to a boil and add the potatoes. Parboil for about 5 minutes until slightly softened but still firm. Drain and allow to cool for a few minutes.

3. In a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, sautéing until they begin to crackle.

4. Stir in the coriander powder, turmeric powder, and red chili powder. Cook this spice mixture for another 30 seconds until fragrant.

5. Transfer the drained potatoes to a large mixing bowl. Pour the spiced oil mixture over them, ensuring all pieces are evenly coated.

6. Add the garam masala and salt to taste, tossing the potatoes until they are thoroughly covered with the spice blend.

7. Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper.

8. Roast in the preheated oven for 30-40 minutes, turning once halfway, until the potatoes are crispy and golden brown.

9. Remove the roasted potatoes from the oven and transfer them to a serving dish.

10. Garnish with chopped fresh cilantro and serve with lemon wedges, if desired.

Masala Roast Potatoes Recipe Equipment Needed

1. Oven
2. Large pot
3. Small pan
4. Mixing bowl
5. Baking sheet
6. Parchment paper
7. Stove
8. Knife
9. Cutting board
10. Colander
11. Spoon or spatula
12. Measuring spoons

FAQ

• Can I use a different type of oil? Yes, you can substitute vegetable oil with canola oil, sunflower oil, or even olive oil if preferred.
• What type of potatoes work best? Starchy potatoes like Russets are excellent for roasting. Yukon Golds also work well for a creamier texture.
• How do I make the dish less spicy? You can reduce or omit the red chili powder to decrease the spiciness.
• Can I prepare this dish in advance? Yes, you can parboil the potatoes and prepare the spice mix in advance. Store them separately and roast when ready to serve.
• Is there a substitute for cilantro? If you’re not a fan of cilantro, you can use parsley or leave it out entirely.
• How do I get the potatoes crispy? Make sure the potatoes are well-drained before roasting and give them space on the baking sheet to ensure even crisping.
• Can I add other vegetables? Yes, you can add vegetables like carrots or bell peppers. Just cut them into similar-sized pieces as the potatoes for even cooking.

Masala Roast Potatoes Recipe Substitutions and Variations

• Vegetable oil: Substitute with olive oil or any neutral oil like canola oil.
• Mustard seeds: Substitute with nigella seeds or omit if unavailable.
• Cumin seeds: Use ground cumin as an alternative, though reduce the amount to 1/2 teaspoon.
• Red chili powder: Substitute with paprika for less heat or cayenne pepper for similar heat.
• Fresh cilantro: Substitute with fresh parsley if desired.

Pro Tips

1. For extra crispiness, allow the parboiled potatoes to dry completely before coating them with the spice mixture. This reduces excess moisture, helping them crisp up better in the oven.

2. Shake the potatoes in the pot after draining to slightly rough up the edges. This creates more surface area for the spices to cling to and promotes a crispy texture when roasted.

3. Consider using ghee instead of vegetable oil for a richer flavor profile that complements the spices beautifully. Simply melt the ghee and proceed with the recipe as directed.

4. If you prefer a milder spice level, reduce the red chili powder by half and substitute sweet paprika for added color without the heat.

5. Add a few caraway seeds or fennel seeds along with the cumin and mustard seeds for an aromatic twist and additional depth of flavor.