Try my Indian spiced roast potatoes cooked with sizzling cumin seeds and turmeric powder. I first boil then roast the potatoes in a skillet to get the crispiest edges and fluffiest insides. Perfect as a side for a fusion roast dinner.
When I'm a little pushed for time, I fall back on my oven roasted potatoes that skip parboiling. However, for perfect roast potatoes, these have to be my go to. Sometimes I make then plain without any seasoning but when I want to push the accelerator on flavour I make these cumin spiced roasties.
My preferred spices are cumin seeds and turmeric powder only because they add gentle Indian flavour without being too overpowering. After all, this is a side dish - just like aloo tikki.
For stronger masala flavours, these air fryer Indian potatoes are great.
Masala roast potatoes are incredible when served with air fryer cauliflower cheese or as part of an Indian fusion roast with this eggless paneer and cranberry nut roast,
If you don't want to go down the roast dinner route, they'll also go with a tawa burger.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - perfect roast potatoes should be made using floury potatoes. In the UK that's usually Maris Piper or King Edwards. Occasionally, I use all rounder potatoes but only if I'm certain they are floury. I peel the potatoes, cut into large chunks and then par-boil until mushy.
Cumin - specifically cumin seeds which release a gorgeous flavour as they sizzle in the hot oil.
Turmeric - I've made these potatoes adding turmeric powder during boiling or sprinkling on top of the boiled potatoes. Both work just as well with pretty much the same results.
Oil - use any neutral oil that is safe for cooking. I've used both light olive oil and sunflower oil and both work great and give crispy results.
How to make them
Here is how I make roast potatoes that are crispy and fluffy. I follow this classic roast potatoes recipe from BBC Good Food, of course subbing in goose fat for oil to keep them vegan friendly. I also leave out the flour, making these gluten-free - I find that the potatoes are crispy enough without.
Peel the potatoes and cut. Aim to select potatoes similar in size so that they can be cut into equal sized cubes. I go for medium potatoes and quarter them.
Add cold water to a large saucepan and add salt and turmeric powder. Drop in the potatoes and then turn on the heat. Heating this way helps to cook the potatoes evenly all the way through.
Cook until the potatoes are tender. I like to check by piercing with a knife - the potatoes should fall off the knife.
Drain in a colander and shake to fluff up the sides of the potatoes - more surface area, more crispiness!
As the potatoes steam, heat a skillet with oil in the oven. I've found that cast-iron leads to extra crispy potatoes. In fact, it works better than a normal roasting tin because the cast-iron retains so much heat.
After about 5 minutes, remove from the oven and sprinkle the cumin seeds - they should immediately sizzle.
Tip - I've found that adding the cumin to the hot oil makes them immediately sizzle and release way more flavour. It's the same concept for tempering in all Indian recipes.
Tip in the potatoes and mix well.
Roast in the oven for 40 to 50 minutes or until the potatoes are golden and have crispy edges.
Storage
To store masala roast potatoes, allow them to cooled down completely, then refrigerate in an air-tight container for up to 2-3 days. Reheat in the oven for best results.
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📖 Recipe
Masala Cumin Roast Potatoes
Ingredients
- 1 kilogram potatoes
- 120 gram oil
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Garnish
- 2-3 tablespoon coriander
Instructions
- Wash and peel 1 kilogram potatoes then cut into equal sized cubes.
- Place in a pan of cold water, add 1 teaspoon salt and 1 teaspoon turmeric powder, then turn on the heat. Boil the potatoes until tender.
- Drain using a colander then shake the potatoes in the colander to fluff the edges.
- Pour 120 gram oil into a skillet or roasting tin then heat for 5 minutes in the oven at 200℃ or 180℃ (fan).
- Take the skillet out of the oven and sprinkle in 1 tablespoon cumin seeds. Once they sizzle, toss in the potatoes and coat in the oil.
- Roast in the oven for 30-50 minutes or until golden and crispy.
- Sprinkle 2-3 tablespoon coriander and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I like making these cumin roasted potatoes when I want something simple but full of flavour, especially as a side for everyday meals or get togethers. SO GOOD with a sprinkle of fresh coriander leaves.