Crispy and golden oven roasted masala potatoes tossed with salt, turmeric, masala, lime juice, and cilantro make a great Indian-inspired appetizer or side dish.
A few days ago Mr. F and I were running errands or let’s say that’s what we intended to do when we left the house. At least we should have been buying some pottery soil because the roots of my plants have taken over the window sill and they are already making plans to take over the rest of the world. Also, I flinch every time someone opens the door because the hinges are squeaking and demanding (screaming for) oil. As you might have guessed neither of that and nor the rest of my list happened and I am glad about that.
Although we were not really hungry we decided to stop by an Indian street food restaurant just in case and why not… We ended up ordering two dishes tapas style to share. There had been a tangy corn salad and spicy roasted masala potatoes. Oh boy, these potatoes came in a bonkers color and I wasn’t sure if we could or should eat them. But they smelled so very good and turned out they were edible. Here is my riff on oven roasted masala potatoes and if you are not bothered by the color I am sure you’ll love them.
oven roasted masala potatoes
I first cooked the potatoes and then roasted them so they are perfectly crispy and btw it’s also the best way to make oven fries. The turmeric and masala give them an intense color and it’s a classic flavor combination. Just before serving drizzle the hot potatoes with lime juice that makes them a bit tangy and adds freshness.
- 680 g / 1 ½ lbs small Yukon gold or russet potatoes
- 2 tablespoons ghee, duck fat, or olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- ½ teaspoon cayenne pepper
- ½ cup fresh cilantro, chopped
- 3 scallions, chopped
- fresh lime juice from 1 lime
- 4 lime wedges for serving
- Preheat your oven to 230 C / 450 F and line a large baking sheet with aluminum foil.
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are almost tender and then drain the potatoes. When cool enough to handle cut them into chunks.
- Combine the fat (needs to be melted) or oil with garlic, salt, turmeric, masala, and cayenne pepper. Add the potato chunks and toss to coat.
- Arrange potatoes in a single layer on the prepared baking sheet.
- Bake for 25 minutes or until potatoes are tender inside and crispy and browned outside.
- Stir in chopped cilantro and scallions, drizzle with lime juice and serve with lime wedges.