Crispy Paprika Potatoes Recipe – Indian-Spiced & Garlic Flavored

Last Updated on 2 months by Neha Deshmukh

Crispy Paprika Potatoes Recipe – Indian-Spiced & Garlic Flavored

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s guaranteed to disappear fast. These Crispy Paprika Potatoes are exactly that! I first made these when I was craving something a little spicy and comforting, and they’ve been a staple in my kitchen ever since. They’re so easy to whip up, packed with Indian-inspired flavors, and seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potatoes. We’re talking crispy edges, fluffy insides, and a beautiful blend of paprika, cumin, and fragrant garlic. They’re perfect as a side with dal and rice, alongside a grilled protein, or even just as a satisfying snack. Plus, they come together in under 30 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make the magic happen:

• 400 gm potatoes
• 2 tbsp olive oil
• 5 cloves garlic
• ¼ cup coriander leaves (roughly chopped)
• 1 tbsp paprika powder
• 1 tsp cumin powder
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well and get beautifully crispy. Waxy potatoes are your friend here! Avoid russets, as they can fall apart a bit.

Olive Oil: Alternatives & Health Benefits

Olive oil adds a lovely flavor, but you can absolutely substitute it with any cooking oil you prefer – sunflower, canola, or even coconut oil work well. Just keep in mind the flavor profile will change slightly. Olive oil is a great choice though, packed with healthy fats!

Garlic: Regional Indian Garlic Varieties

Garlic is essential in Indian cooking! I love using the smaller, more pungent Indian garlic cloves when I can find them. They have a really lovely kick. But any garlic will do – just adjust the amount to your preference.

Paprika: Exploring Different Types of Paprika (Kashmiri, Hungarian)

Paprika isn’t just paprika! Kashmiri paprika will give you that beautiful red color and a mild sweetness. Hungarian paprika can range from sweet to hot, so choose according to your spice preference. I usually use a mix for a balanced flavor.

Cumin: The Importance of Freshly Ground Cumin

Seriously, freshly ground cumin makes a huge difference. The aroma and flavor are so much more vibrant. If you can, grind your own cumin seeds – you won’t regret it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel the potatoes and cut them into small, bite-sized cubes. Place them in a microwave-safe bowl, add a little water, and season with salt.
2. Microwave on high for 7-10 minutes, until they’re just tender. You don’t want them fully cooked, just par-cooked.
3. Remove from the microwave and let them rest for 5 minutes. Then, drain them really well. We want to get rid of any excess moisture for maximum crispiness.
4. Now, heat the olive oil in a skillet over medium heat. Add the pounded garlic and sauté for about a minute, until it’s fragrant. Be careful not to burn it!
5. Stir in the chopped coriander leaves, paprika powder, cumin powder, salt, and pepper. Mix everything well – this is where the magic happens!
6. Add the par-cooked potatoes to the skillet and toss to coat them evenly with all those lovely spices.
7. Cook for about 5 minutes, stirring occasionally, until the potatoes are lightly charred and beautifully crispy. Keep an eye on them to prevent burning.

Expert Tips

• Don’t overcrowd the skillet: Work in batches if necessary to ensure the potatoes get crispy all over.
• Pound the garlic: This releases more flavor! A quick smash with the side of your knife does the trick.
• Dry potatoes are key: Seriously, make sure they’re well-drained after microwaving.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Yep, completely gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of paprika and add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a chopped green chili for a real kick!
• Festival Adaptation (Navratri/Fasting Friendly?): During Navratri, you can skip the potatoes and use singhara (water chestnut) or kuttu (buckwheat) instead for a fasting-friendly version.

Serving Suggestions

These potatoes are incredibly versatile. I love serving them with:

• Dal Makhani
• Grilled Chicken Tikka
• A simple yogurt raita
• As a side to any Indian Thali

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy when reheated, but still delicious! A quick reheat in a skillet can help revive some of the crispiness.

FAQs

Can I use a different oil instead of olive oil?

Absolutely! Sunflower, canola, or coconut oil all work well.

How do I prevent the potatoes from sticking to the skillet?

Make sure your skillet is well-heated and use enough oil. Non-stick skillets are also your friend!

What’s the best way to tell if the potatoes are cooked through?

They should be tender when pierced with a fork, but still hold their shape.

Can I prepare the potatoes ahead of time?

You can par-cook the potatoes and store them in the fridge for up to a day. Just make sure to drain them well before adding them to the skillet.

Can I bake these potatoes instead of frying them?

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