Roasted Potatoes

So if there is only one thing you must know about me, it is that i LOVE potatoes! LOVE, not love. Really Really Love.

Being half Bengali, half Bihari might have something to do with it. Just maybe.

My granddad used to eat the same thing for lunch every day – roti, dal and aloo ki sabzi. Everyday.

This version of potatoes is something I’ve experimented with more recently, given that I have an oven and am trying newer ways to cook my dear potato.

Its got the familiarity of all the masalas that are common to north indian cooking along with the crispy, crunchy feel of fries (which I adore) and the feeling of being healthier, since it’s baked not fried. WIN!


Roasted Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print


500g Potatoes – cut into small wedges/cubes

Olive oil – 2 tbsp

1/4 tsp pepper

Salt to taste

4 dried red chillis

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp coriander seeds

1/4 tsp turmeric powder (Haldi)

1/2 tsp ginger garlic paste

1/2 tsp garam masala powder

1/2 tsp amchur (dried mango powder)


  1. Pre heat the oven to 200C and line a tray with baking paper
  2. Peel potatoes and cut into cubes. Add 1Tbsp oil and mix in.
  3. Heat a pan on the stove. Add 1 tsb oil. Once the oil is warm, add the spices and the red chillies till they splutter.
  4. Add the ginger-garlic paste , turmeric powder and saute for 30s
  5. Add the garam masala, amchur, salt , pepper. Cook for 1-2 mins
  6. Add this mixture to the potatoes and coat thoroughly
  7. Lay out the potatoes on the sheet, making sure they are evenly spaced. Bake for 40-50 mins. Stir the potatoes around every 10 mins or so, so that they don’t stick/brown.
  8. Once the potatoes are cooked and the outsides are crunchy, take them out of the oven. Let it cool for 5 mins and then transfer to your serving bowl. Top it up with fresh coriander and some lime juice. Enjoy 🙂


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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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