This Easy Indian Potato Recipe has the deep, fragrant, spices of Indian cuisine and is roasted to crisp and crackly perfection. Perfect in wraps, game day and with eggs!
Why is this Indian potato recipe amazing?
With the techniques used in this Easy Indian Potato Recipe, you always get deeply seasoned, perfectly crispy on the outside, creamy on the inside, roasted potatoes. As a rule of thumb, always make more than you need because these potatoes have a habit of disappearing. They’re really that good!
- Tastes like real Bombay Aloo, only better
- Better than regular roasted potatoes – crackly, deeply seasoned crust, creamy middle
- Can use local ingredients – substitution ideas provided based on what you might already have.
- A Super Versatile Dish – easily change the flavor – check out the variation ideas for inspiration!
This Easy Indian Potato Recipe is also known as Bombay Potatoes, Bombay Aloo, Aloo Masala and Jeera Aloo.
Ingredients
This recipe uses minimal ingredients which are easily available in NYC supermarkets. However, if you can’t find some of the traditional Indian spices or ingredients, directions on easy substitutes are provided below.
Boiling the potatoes
- Potatoes – Any potato will work for this recipe; however some are better than others. Russet (Idaho) or Yukon Gold potatoes are best for this type of roasting. Russet potatoes have a very high starch content which makes them perfect for roasting. In comparison, Yukon Golds have much more flavor but their lower starch and higher sugar content results in a less crisp crust. Red potatoes have a very low starch level and tend to lose their crunch once they start to cool. Very small baby potatoes do not work as well in this recipe as they tend to disintegrate during the parboiling and roasting process.
- Ghee is a clarified butter, which adds the signature buttery and nutty flavor to Indian recipes. Ghee is not always available in regular supermarkets. To make ghee, simmer a stick of butter in a saucepan over medium low heat for about 15-20 minutes. The butter will sizzle, become cloudy and then clear. Turn off the heat once the milk solids at the bottom, toast to a golden brown. I like to pass ghee through a tea strainer prior to use. You can also substitute ghee with other fats like butter and duck fat. For a vegan alternative, use coconut, mustard, or olive oil.
- Baking soda turns the parboiling water alkaline which helps encourages the outside of the potatoes to break down. The starchy paste on the outside of the potatoes bakes into an ultra-crunchy exterior. I learned this trick from an article in Serious Eats by J. Kenji López-Alt.
Indian Spices and Ghee
- Red chili powder is a vivid red spice used to add both color and heat to Indian dishes. For more heat use cayenne pepper, for less use smoky paprika.
- Turmeric powder has a neutral flavor in this recipe and is used to color the potatoes. The turmeric powder can also be substituted with curry powder which adds greater flavor intensity.
- Granulated garlic adds a tasty earthy and nutty flavor to the roasted potatoes. Minced fresh garlic can also be used in this recipe but it should not be baked with the potatoes as they can overcook and become bitter. Instead, I suggest using Kenji’s method of frying the garlic first in oil, then using the garlic infused oil to mix the potatoes prior to baking. Toss the toasted minced garlic with the roasted potatoes at the very end.
Finishing
- Fresh chopped cilantro or coriander leaves adds a refreshing tangy almost citrus flavor to this dish. If you do not have any cilantro, you can also add chopped parsley and scallion. Tossing the potatoes with minced chili peppers or red chili flakes is perfect for those who like very spicy, hot food. Adding other herbs like parsley, dill and basil will also work but will change the Indian flavor, as these herbs are not commonly used in Indian food.
- Cumin seeds have a rich, earthy taste which accentuates the sweetness of other ingredients. Dry roasting cumin seeds intensifies its flavor and adds a spark that is distinctly characteristic of Indian cooking. Substitutes for cumin seeds include black mustard seeds, fennel seeds and coriander seeds. More readily available substitutes that will work for this recipe include toasted garam masala and cumin powder.
How to make this Indian Potato Recipe
Most Indian potato recipes require frying, which can be messy. However, these ultra-crispy, deeply flavorful potatoes are BAKED with absolutely no loss in flavor. It’s a must-try for anyone who is craving someaddictive Bombay potatoes.
Preheat oven to 450°F. Oven rack should be in center position.
Boil the potatoes. Cut the potatoes into medium to large chunks. Smaller pieces will disintegrate during the parboiling and roasting process. Fill a large pot with about 2 quarts of water and heat over high heat until boiling. Add the cut potatoes, baking soda and salt. Stir once for even distribution. Bring to a boil, then reduce to a simmer until the potatoes are soft – about 10 minutes. Drain the water and let the potatoes rest for about 30 minutes so that they can air-dry.
Toss the potatoes with spices. Add the spice powders (chili powder, turmeric powder, granulated garlic) and salt to a large bowl. Mix. Add the drained potatoes on top. Add the ghee and toss to coat. Cover the bowl with a pot lid and roughly shake. Continue shaking the potatoes until a thick layer of potato-paste covers the potato chunks.
Bake the potatoes. Transfer the potatoes to an aluminum foil-lined baking sheet and spread them evenly so each piece is separate. Place into the center rack of the oven. After about 20 minutes turn the potatoes. Use a spoon or tongs to carefully release any stuck potatoes. Continue roasting the potatoes until they are all an even deep golden brown and crisp – about another 30-40 minutes.
Roast the cumin seeds. While the potatoes are baking, heat a small saucepan on medium-high heat. Add the cumin seeds and fry until toasted and fragrant. Set aside.
Toss the baked potatoes and serve. Transfer the baked potatoes to a serving bowl. Microwave the ghee for about 20 seconds. Pour the ghee on top of the potatoes. Add the chopped cilantro and roasted cumin seeds. Toss. Adjust for seasoning. Serve immediately.
Tips on making the Best Indian Potatoes EVER!
- Cut potatoes into medium to large chunks. The potatoes need to be able to withstand the parboiling and roasting. Smaller pieces will disintegrate.
- Parboil the potatoes in alkaline water. The baking soda creates an alkaline environment which helps to break down the surface of the potatoes. This is essential for maximizes the creation of the “potato paste” for added crunch.
- Air-dry the potatoes. In order to crisp up, the potatoes need to be as dry as possible. Allow the potatoes a full half hour to air-dry for optimal results.
- Rough up the potatoes. I like to put a pot lid on the boiled potatoes and shake it hard because the resulting potato paste crisps up deliciously in the oven.
- Use flavored oils. The ghee adds extra flavor to the potato crust.
- Heat the oil. Hot oil helps the potatoes to crisp up faster than cold, room temperature oil.
- Don’t forget the roasted cumin seeds. Roasted cumin seeds add a distinctly Indian food flavor to the potatoes.
How long do roasted potatoes last in the fridge?
According to the USDA, cooked potatoes can last for about 3-4 days in the fridge. Roasted potatoes should be cooled completely then stored in an airtight container or resealable plastic bag.
Properly stored, frozen roasted potatoes will last for about 12 months. To freeze, make sure the roasted potatoes are cooled down completely and transfer them to a freezer proof container or resealable plastic bag.
How do you re-heat roasted potato leftovers?
Below are the best ways to reheat cooked potatoes.
Oven: Preheat your oven to 400°F. Spread the potatoes evenly in an oven proof dish making sure that they don’t overlap. Cover the dish with aluminum foil. Bake for about 8 minutes. Flip the potatoes and cook for another 2 minutes or until the potatoes are completely heated. Frozen potatoes take about 30 minutes to re-heat.
Stovetop: Heat a pan over medium high heat. Add oil. Once the oil is hot, add the roasted potatoes and cook each side until crisp and heated through. Frozen potatoes should be thawed overnight in the refrigerator. For completely frozen potatoes, reheating options include deep frying the potatoes or reheating in the oven at 400°F.
Airfryer: Preheat your airfryer to 400°F. Line the basket with parchment for easy clean up. Place the potatoes in the basket and cook for about 4 minutes, shake halfway to flip the potatoes. Potatoes are done when they are crisp and heated through. This method works for frozen potatoes as well. For a crispier potato add an extra 3-5 minutes of cooking time.
Microwave: Place the potatoes in a single layer on a microwave proof dish. Microwave for a minute, then flip the potatoes and microwave for another minute. Adjust the heating time depending on the amount of potatoes that you are heating. While quick and convenient, microwaving changes the texture of roasted potatoes. Microwaving causes potatoes to lose their crispiness and get a little soggy. This method can be used for frozen potatoes as well.
How many calories are in these spicy Indian potatoes?
Each serving of this Easy Indian Potato Recipe has about 320 calories, 5.5g of protein, 8.4g of fat, and 57.7g of carbohydrates. It also includes about 5.9g of dietary fiber.
This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Spicy Indian Potato Variations
By changing the spices and herbs, you can completely change the flavor of this Easy Indian Potato Recipe. Below are some ideas:
- Cilantro-Lemon Indian Potatoes – Mix the chopped fresh cilantro leaves with freshly squeezed lemon juice before tossing with the baked potatoes.
- Ultra-hot Indian Potatoes – Toss the potatoes with minced chili peppers or red chili flakes.
- Vegan Indian Potatoes – Replace the ghee with your favorite vegetable oil. The higher smoke point oils like avocado, peanut, corn or canola oil work really well for crisping up the potatoes.
- Aloo Methi – Substitute fenugreek seeds or methi, for the cumin seeds.
- Curried Indian Potatoes – Replace the turmeric with 1 Tablespoon of curry powder or curry paste. You can also toss the potatoes with sliced curry leaves instead of cilantro leaves.
- Mexican Potatoes – Replace the Indian spices with taco seasoning and grated parmesan. Omit the cumin seeds.
- Rosemary, Garlic Potatoes in Duck Fat – Fry some chopped rosemary and garlic in duck fat. Remove the toasted rosemary and garlic from the oil and set aside. Use about 2/3 of the infused duck fat to toss the potatoes prior to baking. Toss the baked potatoes with the fried rosemary and garlic and remaining third of the duck fat. Duck fat adds tremendous flavor and additional crispiness to the potatoes.
What to serve with Indian Potatoes
Indian potatoes make a great vegetarian main course when paired with roti or naan. Typical side dishes for this Indian style dry curry include chopped tomato and red onion salads and chutneys.
This Indian potato recipe goes wonderfully with breakfast eggs and are fantastic as a sandwich or wrap filler. My favorite way to eat them is with a mix of spicy sriracha and sweet tomato sauce, fresh off the baking tray.
Since the potatoes are best served crispy, it is important to keep that in mind when serving it as a side dish. These potatoes are a perfect side dish for make-ahead main dishes like Moroccan Lamb, Chicken Karahi and Steak which don’t need to be served immediately or have a resting period prior to serving.
Bombay potatoes are also delicious as a party or game day appetizer and goes really well with other popular appetizers like wonton shrimp tacos, bacon wrapped jalapeno poppers and crispy buffalo chicken wings.
More Indian Recipes
Indian Curry Chicken – Butter Chicken (Murgh Kari). Seriously tasty, this super easy Indian curry chicken recipe consists of deeply marinated chicken in an incredibly creamy tomato-based curry sauce. This is Butter Chicken at its best and its I-Can’t-Stop-Tasting-It Good!
Authentic Naan Bread. A ridiculously easy, authentic naan bread recipe that is soft, bubbly, and chewy – just like the ones you get at Indian restaurants. No tandoor oven or special equipment required!
Chicken Karahi – This chicken karahi is hot, spicy and finger-licking good. Paired with homemade naan it’s one of the tastiest comfort foods that you will ever eat! Packed with 34g of protein and about 4g of carbs, it’s a keto lover’s dream.
Easy Indian Potato Recipe
Ingredients
- 4 pounds Yukon Gold or russet potatoes peeled and cut into bite-sized pieces
- 1/2 teaspoon baking soda
- 2 Tablespoons salt
- 1/4 cup ghee liquid, at room temperature
Spices
- 1 teaspoon red chili powder optional, to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
Garnish (optional)
- 1 Tablespoon fresh cilantro minced
- 1 Tablespoon ghee hot
- 1 teaspoon cumin seeds
Instructions
- Preheat oven to 450°F. Oven rack should be in center position.
- Boil the potatoes. Fill a large pot with about 2 quarts of water and heat over high heat until boiling. Add the potatoes, baking soda and salt. Stir for even distribution. Bring to a boil, then reduce to a simmer until the potatoes are soft – about 10 minutes. Drain the water and let the potatoes rest for about 30 minutes so that they can air-dry.
- Bake the potatoes. Transfer the potatoes to an aluminum foil-lined baking sheet and spread them evenly. Place into the center rack of the oven. After about 20 minutes turn the potatoes. Use a spoon or tongs to carefully release any stuck potatoes. Continue roasting the potatoes until they are all an even deep golden brown and crisp – about another 30-40 minutes.
- Toss the potatoes with spices. Add the Spices (red chili powder, turmeric powder, granulated garlic and salt) to a large bowl. Mix. Add the drained potatoes on top. Add the ghee on top of the potatoes. Cover the bowl with a pot lid and roughly shake.. Continue shaking the potatoes until a thick layer of potato-paste covers the potato chunks.
- Roast the cumin seeds. While the potatoes are baking, heat a small saucepan on medium heat. Add the cumin seeds and fry until toasted and fragrant. Set aside.
- Toss the baked potatoes and serve. Transfer the baked potatoes to a serving bowl. Microwave the ghee for about 20 seconds. Pour the ghee on top of the potatoes. Add the chopped cilantro and roasted cumin. Toss. Adjust for seasoning. Serve immediately.
Notes
- Cut potatoes into medium to large chunks. The potatoes need to be able to withstand the parboiling and roasting. Smaller pieces will disintegrate.
- Parboil the potatoes in alkaline water. The baking soda creates an alkaline environment which helps to break down the surface of the potatoes. This is essential for maximizes the creation of the “potato paste” for added crunch.
- Air-dry the potatoes. In order to crisp up, the potatoes need to be as dry as possible. Allow the potatoes a full half hour to air-dry for optimal results.
- Rough up the potatoes. I like to put a pot lid on the boiled potatoes and shake it hard because the resulting potato paste crisps up deliciously in the oven.
- Heat the oil. Hot oil helps the potatoes to crisp up faster than cold, room temperature oil.
Nutrition
This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
