I prefer using salad potatoes for their texture. Slice them into halves and then just toss them in spices to ensure maximum exposure. For an extra crispy touch, I love using my secret ingredient - rice flour. To make these roasted Indian potatoes, you’ll need only 10 minutes of hands-on time. Plus, they can be made in advance, reheated, and served without losing their crispy texture. Oil – Use any neutral-flavoured oil such as sunflower oil or olive oil for this recipe. Spices - To flavour the potatoes, I like to use turmeric, chilli powder, salt, ground black pepper, and garlic powder. You can substitute chilli powder with mild paprika or smoked paprika if you prefer. Rice flour - This is my secret ingredient that adds an extra crispy texture to the Indian potatoes. Adding 1.5 teaspoon of rice flour and coating the halved potato well with the spices makes a huge difference in the texture. This is optional to use, but I do highly recommend.
Variations
Variations for seasoning crispy mini potatoes: Dry: After soaking, pat the potato dry with a paper towel or kitchen towel. Toss with spices: In a mixing bowl, combine the potatoes with oil, salt, pepper, turmeric, chilli powder, cumin, coriander, garam masala, and 1.5 teaspoon of rice flour. Toss until the potatoes are well coated. Add to air fryer: Preheat your air fryer to 190°C for 3 minutes. Arrange the potatoes, ensuring they don’t overlap too much. Air fry: Cook the spiced potatoes in the air fryer for 15-18 minutes, flipping them halfway through. Serve: Once the potatoes turn crispy and golden, transfer them to a serving dish. Garnish and serve with your favourite dip. Enjoy!
Storing leftover Indian potatoes
In the Fridge: Allow the potatoes to cool completely. Keep the potatoes in an airtight container in the refrigerator, ensuring freshness for up to 3-4 days. Reheat before serving. In the Freezer: For longer storage, freeze the potatoes in a freezer-safe bag or container, preserving their flavour for 2-3 months. Thaw and reheat as desired for a quick and convenient side dish.
How to make Indian Potatoes in oven?
To make oven roasted Indian potatoes, preheat the oven to 200°C. Toss potatoes with spices, place on a baking tray, and bake for 25-30 minutes until golden and roasted. Serve as a flavourful side dish or part of an Indian-inspired meal.
Make ahead Indian potatoes for Christmas/ Thanksgiving
For make-ahead Indian potatoes, prepare a spice mix with desired spices, rice flour, salt, and pepper. Toss potatoes with spice mix and oil, then air fry until crispy. Alternatively, make them a day ahead, refrigerate, and reheat in the air fryer. Enjoy the convenience of preparing in advance, saving time while adding a flavourful touch to your festive meal. Perfect for Christmas/Thanksgiving!
More Air fryer Potato recipes
Dauphinoise potatoes Crispy potato slices Smashed potatoes Air fryer parmentier potatoes Hasselback potatoes Hashbrowns Aloo gobi tray bake Sausage potato tray bake
30 minutes Air fryer Roast Indian Potatoes recipe below
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