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One of our favorite summer meals is tandoori chicken cooked on a charcoal grill. Using a charcoal grill takes quite a bit more work than a gas grill, but the smoky flavor is completely worth it. (Plus, Mike is in charge of the grilling so it doesn’t matter to me…and he enjoys it. :) )
Instead of serving regular potato salad on the side, these roasted potatoes (which are delicious served hot, warm, or at room temperature) make the perfect side dish for an Indian-themed barbeque with tandoori chicken. Serve it with Salad Shirazi and maybe a tangy yogurt sauce and you’re all set.
Indian-Spiced Roasted Potatoes
Prep time:
Cook time:
Total time:
Yield: 6 to 8 servings
Ingredients
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon crushed red pepper flakes (more or less to taste)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
- 2 lbs (910 g) potatoes (any variety you like; I used a mix), washed and cubed
- 2 medium onions, chopped
- 3 tablespoons olive oil
Instructions
- Preheat oven to 425F.
- Lightly crush the mustard seeds, cumin seeds, and red pepper flakes using a mortar and pestle.
- Toss together the lightly crushed spices, salt, black pepper, turmeric, potato, onion, and olive oil in a large bowl, then spread it out onto a half sheet pan.
- Bake until the potatoes are slightly crispy on the outside and tender inside, and the onion is slightly caramelized, about 40 minutes, tossing the mixture every 15 minutes or so.
- Serve hot, warm, or at room temperature.
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Katrina @ Warm Vanilla Sugar says
June 4, 2012 at 6:20 amThis sounds like the perfect side dish. I love it!
Rosa says
June 4, 2012 at 6:44 amDelicious! A great way of preparing potatoes.
Cheers,
Rosa
deana says
June 4, 2012 at 6:49 amLooks delicious, Faith. I have a secret guilty wish for a tandoor oven… the idea of slamming food on the walls of an oven appeals to the child in me and I love the flavor. Bet you have the best barbeques with dishes like this!
Faith says
June 6, 2012 at 9:22 pmDeana, That is a secret guilty wish of mine as well! But I guess it might be a good thing that I don’t have a tandoor oven since I I’d be making naan probably on a daily basis, lol!
notyet100 says
June 4, 2012 at 9:37 amUmmm delicious,,..
Lisa says
June 4, 2012 at 9:44 amThis sounds amazing—I love anything with Indian spice!
Thanks for sharing—it’s so pretty too :-)
Asiya @ Chocolate and Chillies says
June 4, 2012 at 1:34 pmI love anything with potatoes…these look perfect!
Juliana says
June 4, 2012 at 2:20 pmFaith, what a lovely way to spiced the potatoes up…they sure look pretty and so flavorful and perfect as a side dish.
Have a wonderful week ahead :)
BeadedTail says
June 4, 2012 at 3:14 pmPotatoes are one of my favorite food groups so I think this sounds fabulous!
Alyssa @ Everyday Maven says
June 4, 2012 at 5:01 pmThis is one of my favorite ways to prepare potatoes (and cauliflower). Sounds fantastic :)
Jeanette says
June 4, 2012 at 8:51 pmI’m a huge fan of Indian flavors and spices – pinning this for future reference!
Joanne says
June 5, 2012 at 6:00 amI want to Indian-spice just about every food that I eat..so I’m pretty enamored with these. They do sound like an exceptional great summer grill side dish!
angela@spinachtiger says
June 5, 2012 at 6:30 amI love those different colored potatoes and I could see this with tandoori chicken or just all alone. We don’t cook with charcoal. Could I make the tandoori chicken on regular grill (recipe?)
Faith says
June 6, 2012 at 9:21 pmAngela, Yup, you could also use a regular grill (we just love the smoky flavor of the charcoal grill — since we don’t have a tandoor oven, it’s the closest way to simulate the flavor :) ). I was thinking of writing up my recipe next time I make tandoori chicken, but I haven’t done it yet. Here’s the method and ingredients I use, but the measurements are just approximates since I didn’t actually write it up yet: marinade 2-3 lbs bone-in chicken for 1 or 2 days in the following mixture before grilling: about 1 cup yogurt, about 4 TB fresh lemon juice, about 4 TB vegetable oil, fresh grated garlic (4-6 cloves), fresh grated ginger (1-2″ piece), garam masala spice mix (about 2 TB), ground cumin (about 2 tsp), ground coriander (about 2 tsp), sweet and hot ground paprika (about 1 tsp each), turmeric (for color) (about 1/2 tsp), a touch of tomato paste (optional; for color) (about 1-2 TB), and salt (about 1 1/2 tsp). It’s amazing. If you give it a try, let me know how you like it! :)
Priya Sreeram says
June 5, 2012 at 10:29 amsuch a beautiful presentation; loved this !
Blond Duck says
June 5, 2012 at 1:12 pmHow cool!
Jenn and Seth (@HomeSkilletCook) says
June 5, 2012 at 2:13 pmwhat a fantastic potato dish, love it!
Angie@Angie's Recipes says
June 6, 2012 at 7:47 amA satisfying and delicious potato recipe.
Magic of Spice says
June 6, 2012 at 9:17 amI love roasted potatoes and the spices here make them even more delicious!
Lorraine @ Not Quite Nigella says
June 8, 2012 at 3:19 amI love the golden hue that the turmeric and spices give the potatoes! A perfect match for the chicken Faith :D
Dee W says
June 10, 2012 at 10:48 amThese look delicious. I love the idea of using different potatoes.