It is hands-down the best Indian potato recipe ever! The potatoes are fudgy inside, but the outside is crispy like you have deep-fried them. The recipe is a riff on the baked potato chips recipe from Thomas Skater. I promise it will be the best Indian potato recipe ever! And I don’t say that lightly because, as a North Indian who grew up vegetarian, potato was an everyday staple in my house. I ate jeera aloo eight days out of seven, and no, this is not a maths error. We did eat that much potato. You will ditch all your potato recipes and make this one. I am confident about this! Baking them in the oven makes this recipe relatively hands-free.The two main steps are boiling the potatoes in an open pot, which allows you to control how soft they get, and draining the water and giving them a shake. It makes all the difference! The uneven bits brown and get crispy. It’s one hell of a recipe.
How to make Spicy Indian roast potatoes
If there was one recipe on my blog that I really, really pretty please want you to make, it’s this! Even though it seems like a long process, it isn’t. You cut and peel the potatoes and boil them in an open pan. Then drain the water and shake the perfectly cut potatoes so they get a bit wonky. This gives them an uneven surface, which will get ever so crispy in the oven!
Step 1: Boil the potatoes
Cut the potatoes into wedges. That way, they have more surface area to crisp up, but regular cubes will work, too. Boil 4-5 cups of water in a pan with a lid. The water should be enough to submerge the potatoes. Add about 2 tablespoons of salt to the boiling water.The water will taste like sea water.This will season the potatoes from inside. Cook the potatoes till a knife pierce it easily.
Step 2: Shake the potatoes
Preheat the oven to 240 C or 470 F. Drain all the water from the pot. Cover with the lid and give the pot a gentle shake. Open and check the potatoes. The sides will become uneven. This is the secret to crispy oven-baked potatoes. Now add two tablespoons of oil and give the potatoes a gentle toss. Transfer to a baking sheet.
Step 3: Bake till golden and crispy
Always preheat the oven like you heat a pan before adding anything to cook in it. Place the tray in the middle rack and bake for 25 minutes, shaking the potatoes midway. Mix together the last tablespoon of oil, chili, turmeric, and mango powder.Drizzle it over the potatoes and mix well. Bake the potatoes for another 10 minutes till the spices get toasted and stick to the potatoes.
Variations
You could give this recipe so many different delicious twists-Use this technique and make your own version with different spices and flavors. The first time I made this recipe, I only used salt and rosemary. I thought to myself that this will be a great side dish to eat with dal chawal and I was so right.
South Indian version- After your potatoes have become crispy, toss them in a mix of curry leaves, crushed garlic, and chili powder. You could also add podi if you have any on hand. Air fryer onions and potatoes - This is another easy, quick crispy potato side that goes so so well with dal chawal! Aloo Chaat- This almost tastes like Delhi aloo chaat.In fact, the crispy potatoes tossed in green chutney and tamarind chutney will taste exactly like that. Indian Thanksgiving Menu - Make these crispy potatoes as a side dish with a masala roast chicken, maybe a mild shrimp curry. Serve with rice and rotis.You can also make a yogurt sauce- raita and a cucumber salad.
