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Home » Cuisine » Indian » Indian-Spiced Roasted Potatoes

Indian-Spiced Roasted Potatoes

June 4, 2012 by Faith 21 Comments

Indian-Spiced Roasted Potatoes

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. :) )

Spices

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 2

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Indian-Spiced Roasted Potatoes
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
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
  1. Preheat oven to 425F.
  2. Lightly crush the mustard seeds, cumin seeds, and red pepper flakes using a mortar and pestle.
  3. 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.
  4. 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.
  5. Serve hot, warm, or at room temperature.
3.5.3251

Filed Under: Gluten Free, Indian, Side Dishes, Vegan Tagged: Dairy-Free, Indian Spices, Potato Salad Alternatives, Recipes, Roasted Potatoes, Side Dishes, Vegan, Vegetarian

Comments

  1. Dee W says

    June 10, 2012 at 10:48 am

    These look delicious. I love the idea of using different potatoes.

    Reply
  2. Lorraine @ Not Quite Nigella says

    June 8, 2012 at 3:19 am

    I love the golden hue that the turmeric and spices give the potatoes! A perfect match for the chicken Faith :D

    Reply
  3. Magic of Spice says

    June 6, 2012 at 9:17 am

    I love roasted potatoes and the spices here make them even more delicious!

    Reply
  4. [email protected]'s Recipes says

    June 6, 2012 at 7:47 am

    A satisfying and delicious potato recipe.

    Reply
  5. Jenn and Seth (@HomeSkilletCook) says

    June 5, 2012 at 2:13 pm

    what a fantastic potato dish, love it!

    Reply
  6. Blond Duck says

    June 5, 2012 at 1:12 pm

    How cool!

    Reply
  7. Priya Sreeram says

    June 5, 2012 at 10:29 am

    such a beautiful presentation; loved this !

    Reply
  8. [email protected] says

    June 5, 2012 at 6:30 am

    I 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?)

    Reply
    • Faith says

      June 6, 2012 at 9:21 pm

      Angela, 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! :)

      Reply
  9. Joanne says

    June 5, 2012 at 6:00 am

    I 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!

    Reply
  10. Jeanette says

    June 4, 2012 at 8:51 pm

    I’m a huge fan of Indian flavors and spices – pinning this for future reference!

    Reply
  11. Alyssa @ Everyday Maven says

    June 4, 2012 at 5:01 pm

    This is one of my favorite ways to prepare potatoes (and cauliflower). Sounds fantastic :)

    Reply
  12. BeadedTail says

    June 4, 2012 at 3:14 pm

    Potatoes are one of my favorite food groups so I think this sounds fabulous!

    Reply
  13. Juliana says

    June 4, 2012 at 2:20 pm

    Faith, 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 :)

    Reply
  14. Asiya @ Chocolate and Chillies says

    June 4, 2012 at 1:34 pm

    I love anything with potatoes…these look perfect!

    Reply
  15. Lisa says

    June 4, 2012 at 9:44 am

    This sounds amazing—I love anything with Indian spice!
    Thanks for sharing—it’s so pretty too :-)

    Reply
  16. notyet100 says

    June 4, 2012 at 9:37 am

    Ummm delicious,,..

    Reply
  17. deana says

    June 4, 2012 at 6:49 am

    Looks 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!

    Reply
    • Faith says

      June 6, 2012 at 9:22 pm

      Deana, 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!

      Reply
  18. Rosa says

    June 4, 2012 at 6:44 am

    Delicious! A great way of preparing potatoes.

    Cheers,

    Rosa

    Reply
  19. Katrina @ Warm Vanilla Sugar says

    June 4, 2012 at 6:20 am

    This sounds like the perfect side dish. I love it!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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