Crispy Baby Potato Recipe – Indian Style Roast with Spices

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Potato Recipe – Indian Style Roast with Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes. And let me tell you, these crispy baby potatoes are it. I first made these when I was craving something comforting and a little bit spicy, and they’ve been a family favorite ever since. They’re so easy to make, and the spices give them such a wonderful Indian flair. Get ready for a seriously addictive potato experience!

Why You’ll Love This Recipe

These aren’t just any roasted potatoes. They’re small, perfectly tender on the inside, and wonderfully crispy on the outside. The spice blend is warm and inviting, and honestly, they disappear pretty quickly when I make them! Plus, they’re incredibly versatile – perfect with rice, roti, or even a cooling side of curd. If you’re looking for a quick and satisfying Indian-inspired side dish, this is the one.

Ingredients

Here’s what you’ll need to make these amazing crispy baby potatoes:

• 500 grams baby potatoes
• 3.5 tbsp oil (vegetable, canola, or sunflower oil work well)
• Salt to taste
• 0.25 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chili powder
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Baby Potatoes: These are the stars of the show! I love using baby potatoes because they have a naturally creamy texture and get wonderfully crispy when roasted. No need to peel them either – just a good scrub is enough!
• Spice Blend: The combination of turmeric, coriander, cumin, and chili powder is classic Indian flavor. Feel free to adjust the chili powder to your liking – some like it mild, others like a real kick!
• Regional Variations: Spice levels vary so much across India. In some regions, they add a pinch of asafoetida (hing) to the marinade for extra depth. My grandmother always used a little extra cumin!
• Oil: Using enough oil is key to getting that perfect crisp. Don’t skimp!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your baby potatoes a good soak in water for about 10 minutes. This helps loosen any dirt. Then, rinse them really well.
2. Pop the rinsed potatoes into a pressure cooker with enough water to cover them. Pressure cook for 2 whistles. Once cooked, let the pressure release naturally, then carefully peel the potatoes.
3. In a bowl, gently mix the peeled potatoes with 1 tbsp of oil, turmeric powder, coriander powder, cumin powder, chili powder, and salt. Make sure everything is nicely coated. Let this marinate for at least 30 minutes – this is where the flavor really develops!
4. Heat the remaining oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
5. Add the marinated potatoes to the pan. Now, the patience part! Roast them on low heat, stirring occasionally, until they’re evenly crispy and golden brown. This usually takes about 20-25 minutes.

Expert Tips

• Don’t overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roast. Work in batches if needed.
• Low and Slow: Roasting on low heat is the secret to crispy potatoes. It allows the moisture to evaporate slowly, resulting in a perfectly crisp exterior.
• Natural Cooling: Letting the potatoes cool naturally after pressure cooking helps them firm up, making them easier to handle and roast.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: If you’re sensitive to spice, start with ½ tsp of chili powder and taste as you go. For a real fiery kick, add a pinch of cayenne pepper!
• Festival Adaptation (Navratri/Vrat friendly): Skip the cumin seeds and use rock salt (sendha namak) instead of regular salt for a vrat-friendly version.
• Air Fryer Variation: Toss the marinated potatoes with a little extra oil and air fry at 200°C (390°F) for 15-20 minutes, shaking halfway through.

Serving Suggestions

These potatoes are incredibly versatile! Here are a few of my favorite ways to serve them:

• With a simple bowl of steamed rice and dal.
• Alongside roti or naan for a complete Indian meal.
• With a cooling side of plain curd (yogurt) to balance the spice.
• As part of a larger Indian thali.

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

1. Can I use regular potatoes instead of baby potatoes?

You can, but baby potatoes really are best! If you use regular potatoes, cut them into bite-sized pieces and you may need to adjust the cooking time.

2. How do I adjust the spice level of this recipe?

Start with less chili powder and add more to taste. You can also remove the seeds from the chili powder for a milder flavor.

3. What is the best way to ensure the potatoes get crispy?

Roasting on low heat, not overcrowding the pan, and using enough oil are all key!

4. Can this be made ahead of time?

You can marinate the potatoes ahead of time – even overnight! Just store them in the refrigerator.

5. What is a good accompaniment to these potatoes besides rice and roti?

A simple cucumber raita or a fresh salad would be lovely! They also pair well with a lentil soup.