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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. :) )


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

Indian-Spiced Roasted Potatoes
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
  • 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
  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.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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

  2. 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?)

    1. 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! :)

  3. I want to Indian-spice just about every food that I I’m pretty enamored with these. They do sound like an exceptional great summer grill side dish!

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

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

  6. 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 :)

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

  8. notyet100 says:

    Ummm delicious,,..

  9. 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!

    1. 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!

  10. Delicious! A great way of preparing potatoes.



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