Crispy Indian Potatoes with Chilli – Quick Potato Recipe

Last Updated on 2 months by Neha Deshmukh

Crispy Indian Potatoes with Chilli – Quick Potato Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful side dish that’s guaranteed to disappear fast. These crispy Indian potatoes with chilli are exactly that. I first made these when I was craving something spicy and comforting, and they’ve been a staple in my kitchen ever since. They’re perfect with dal and rice, as a snack with chai, or even as part of a larger Indian spread. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly quick – ready in under 20 minutes! The combination of soft, fluffy potato inside and a beautifully crispy exterior is just divine. And the chilli gives it a lovely kick that wakes up your tastebuds. Honestly, it’s the kind of dish that just makes you happy.

Ingredients

Here’s what you’ll need to make these delicious potatoes:

• 6 small potatoes (about 500g)
• ¼ cup water (60ml)
• 3 tablespoons olive oil (45ml)
• 2 small birds eye chilli, finely chopped
• 1 small onion, diced
• 1 teaspoon paprika (5ml)
• ½ teaspoon ground cumin (2.5ml)
• ½ teaspoon turmeric (2.5ml)
• Salt to taste
• Pepper to taste
• 1 small lime
• Fresh coriander, chopped for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Potatoes: Choosing the Right Variety

I prefer using baby potatoes or new potatoes for this recipe. They have a naturally creamy texture and don’t need to be peeled! If you’re using larger potatoes, definitely peel them and cut them into roughly 1-inch cubes. Yukon Gold or red potatoes also work beautifully.

Birds Eye Chilli: Heat Level and Substitutions

Birds eye chillies are hot! Feel free to adjust the quantity depending on your spice preference. If you can’t find birds eye chillies, serrano peppers are a good substitute. You could even use a pinch of chilli powder if you prefer a milder heat.

Spices: The Role of Paprika, Cumin & Turmeric in Indian Cooking

These spices are the heart and soul of Indian cuisine. Paprika adds a lovely colour and a subtle sweetness. Cumin brings warmth and earthiness. And turmeric? Well, it’s not just for colour – it’s also incredibly good for you! Plus, it adds a beautiful, slightly bitter flavour.

Olive Oil: Can I Use Another Oil?

Olive oil works wonderfully for that lovely flavour, but you can absolutely use another oil with a high smoke point, like vegetable oil, canola oil, or even sunflower oil.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel the potatoes and cut them into small, bite-sized cubes.
2. Pop the cubed potatoes into a microwave-safe dish with the water. Cover and microwave for about 5 minutes to pre-cook them. They should be slightly softened, but not fully cooked.
3. While the potatoes are microwaving, heat the olive oil in a pan over medium heat. Add the diced onion and chopped birds eye chilli and sauté until the onion is translucent – about 3-4 minutes.
4. Now, add the microwaved potatoes to the pan. Season generously with paprika, cumin, turmeric, salt, and pepper.
5. Cook on low heat, stirring occasionally, until the potatoes are golden brown and crispy on the outside, but still soft on the inside. This usually takes about 8-10 minutes. Don’t overcrowd the pan – you might need to do this in batches!
6. Finally, squeeze the juice of the lime over the potatoes and garnish with fresh coriander. Serve immediately and enjoy!

Expert Tips

• Don’t skip the pre-cooking step! Microwaving the potatoes first ensures they cook through evenly and get that perfect crispy exterior.
• Low and slow is the key. Cooking on low heat allows the potatoes to get crispy without burning.
• Don’t be afraid to experiment with spices. Add a pinch of garam masala or some red chilli powder for extra flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: My family loves things spicy, but you can easily tone down the heat by using fewer chillies or removing the seeds.
• Festival Adaptation: Navratri/Vrat Friendly Version: During Navratri or other fasting periods, you can adapt this recipe by omitting the onion and garlic. Use sendha namak (rock salt) instead of regular salt.

Gluten-Free

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Serving Suggestions

These potatoes are incredibly versatile. Here are a few ideas:

• Serve them as a side dish with dal and rice.
• Enjoy them as a snack with a cup of chai.
• Add them to a thali for a complete Indian meal.
• They’re also fantastic with raita (yogurt dip)!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they won’t be as crispy when reheated. You can try reheating them in a dry pan to crisp them up a bit, but they’re best enjoyed fresh.

FAQs

What type of potatoes work best for this recipe?

Baby potatoes or new potatoes are ideal, but Yukon Gold or red potatoes also work well.

Can I make this recipe ahead of time?

You can pre-cook the potatoes and chop the onions and chillies ahead of time. But it’s best to cook the potatoes just before serving for maximum crispiness.

How can I adjust the spice level?

Use fewer chillies, remove the seeds from the chillies, or substitute with a milder chilli pepper.

What is the best way to ensure the potatoes are crispy?

Pre-cooking the potatoes, cooking on low heat, and not overcrowding the pan are all key to achieving crispy potatoes.

Can I bake these potatoes instead of frying them?

You can! Toss the potatoes with the spices and oil and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried potatoes, but still delicious.