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These crunchy potatoes are a perfect addition to a meal as a side or as breakfast potatoes. Spiced with Indian spices and crusted with rice flour.
These are made in a pan. No Baking needed! Rice flour adds a nice crisp coating. Change up the spices to preference. Use heat to preference. Use the crunchy method to make potatoes with any spices of choice.
These easy potatoes were going to head to the book, but luckily for you, we already have enough potato recipes there 🙂 Bring on the Aloo!
More Potatoes from the blog. all GF and Soy-free
Potatoes and Cauliflower – Aloo Gobi
Cabbage and potatoes with burnt chili
Crunchy Spicy Potatoes
Ingredients
- 2 tsp safflower , or organic canola or other neutral oil divided
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 2 cloves of garlic, minced
- 3.5 cups chopped potatoes, 4 medium, chopped small (1/2 to 3/4 inch)
- 3/4 to 1 tsp salt
- 2 Tbsp or more water
- 2 tsp coriander powder
- 1 tsp garam masala
- 3/4 to 1 tsp cayenne/red chili powder
- 1/2 tsp turmeric
- 1 Tbsp rice flour, brown or white
- cilantro for garnish
Instructions
- In a large skillet, add 1 tsp of oil and heat at medium. When the oil is hot, add mustard seeds and fennel seeds and let them sizzle and start to pop. half a minute. Use a lid if the mustard seeds start to explode out of the pan.
- Add garlic and mix in. Cook for 1 minute. Add potatoes and mix to coat. Add salt and water and mix in. Cover and cook the potatoes for 20 to 25 minutes or until tender. Stir once or twice in between and add more water to de glaze if needed.
- In a small bowl, mix the coriander powder, garam masala, cayenne, turmeric and rice flour. Add this to the potatoes and mix well to coat. Add 1 tsp oil and mix well so the potatoes are well coated with the spices and flour. Cook for 2 minutes so the spices and flour get cooked.
- Taste and adjust salt and spice. Garnish with cilantro. Serve hot as a side with dals, rice or flatbread. or fill a sandwich with these potatoes, tomato slices and cheese, grill and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Richa, the potatoes were delicious even tho I didn’t have garam masala I used some Sambahar powder. I’m not sure what you would think of that substitution, but that’s all I had on hand. Is there a recipe for making the garam masala? I have no idea of the nuances of flavor difference between the two powders – maybe you could clarify. Anyway, the potatoes became a little dry as they cooled. I was wondering if you’d have a suggestion for a sauce to help moisten them for making a wrap. Thanks so much! Denise
so glad you made them. sambhar powder and garam masala are very different but both will work with potatoes. so you are good to go. Sambhar powder has ground up split peas which might also add to drying up the potatoes. These potatoes are best served fresh or with a dal /lentil soup or some other wet stuff like chutneys, sauces, lemon juice etc.
there will be both garam masala and sambhar powder recipes in my cookbook and eventually on my blog after the book is out.
Richa, what is the shell you have the potatoes in? It looks like a wheat based pita or tortilla and the recipe is supposedly gluten free? What did you use here? I can almost imagine smelling the rich flavor of the potatoes…making me hungry!
those flatbreads are just a prop 🙂 they are wheat rotis. I have both a wheat and gluten-free roti recipes in my cookbook.
these look damn good, lady.
I love potatoes!!! And anything Indian / curry flavour is divine….potatoes are the real and the best comfort food and I’m soo going to make this
Your Indian recipes are always my favorite. I’ve tried a number of them (with your aloo gobi wrap being my #1 go-to), and now I can’t wait to try these potatoes. I think they’d pair perfectly with a curried tofu scramble. 🙂
Awesome! its a nice surprise to hear from you Ashlae!
What a beautiful presentation!! I like the idea of using rice flour for the crunchiness =)
I LOVE potatoes, every and any way! I’ve never tried the rice flour to make them crispy though. I have a ton of rice but no rice flour so maybe I’ll try grinding some up for this recipe!
Update: Just made these potatoes and they were ridiculously delicious! The spice mixture was so good and I think I’m going to make my next tofu scramble with this same spice mixture! I’ll tag my unprofessional photo of them on instagram lol
yay! i love your site name 🙂
I was looking for a different way to serve potatoes as a side dish with today’s dinner. Found it! Can’t wait to try this today.
I love potatoes!! This looks divine 😀
you right
I’m really hungry right now, like REALLY hungry ahhah this looks amazing
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