Indian spiced potatoes are just delicious, delicately spiced and oh so moreish. I like these alongside a chicken curry with a big zesty, zingy side salad and some cucumber raita.
The Indian spiced potatoes are super easy to make too, and make a good alternative to rice.
Totally delicious spicy potato dish
- 500g new potatoes peeled and cut into bitesized pieces.
- 2 tbs rapeseed oil
- 1/2 onion - finely chopped
- 2 tsp ground cumin
- 1 tsp ground turmeric
- salt and black pepper
- Boil the potatoes in salted water until just tender (usually takes around 7-8 minutes)
- Drain them and set them to one side.
- Heat the rapeseed oil in a large frying pan and gently cook the onion.
- Tip in the potatoes and add the cumin and turmeric. Season with salt and black pepper.
- Gently fry until the potatoes are just starting to brown and crisp up a little.
Make Indian spiced potatoes your way
- Use leftover boiled potatoes to make this recipe.
- Go spicier and add a pinch of dried chilli flake or some freshly chopped chillies.
- Go with a Mexican theme and stir through tomato puree, ground cumin, ground coriander and a pinch of chilli flakes – maybe add a can of black beans.
- Add a creamy taste and stir through a spoonful of natural yogurt before serving.
How to serve Indian spiced potatoes
- Serve as a side dish to curries, kebabs or roast meat.
- Ideal for serving at BBQs.
- Serve as a quick dinner by just topping with poached eggs.