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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.
Flavor is great! Very yummy with eggs 🙂 My one year old ate it up! I was only disappointed about the “crunch”. I didn’t get any. I was expecting a “crispy” texture on the outside of the potato and it was more like seasoned potatoes.
Hi, Do hou think chickpea flour will work to crisp them up?
Thanks, Patrick
It will be a different texture with chickpea flour. not necessarily too crisp, but just slightly.
I made these tonight and they were delish! I was kind of a weird supper, because I had some left over ham, so we had that with them and some fresh cucumber and served it with my homemade kifer sour cream. It was all so good and the cold cucumber helped with the heat of the spices. SO GOOD. Thank you for all your work.
Looks delicious! Could this go as a stand alone dish? Or would that turn out a bit boring?
It depends. I would serve it as a side with curries or some beans.
Ooo…
I was about to boil potatoes and do the dish…
Thankyou for ur reply!
In this dish… We hav to first boil the potatoes rt?
Plz mention it in the ingredients
no the potatoes get cooked at step 2.
I would boil the potatoes in water to al dente not falling apart, dice them and coat and cover with the spices, oil and condiments already prepared as a mixture. Place the potatoes rice with the dressing into the wraps . I don’t want to fry anything. I want the full benefit of the antioxidants in the oil. I don’t want to oxidize the oil by heating it. In India you mix potatoes with rice interesting!
Sure, you can cook them as you like. These are spiced potatoes which are made crunchy with rice flour added towards the end.
Hello! These look amazing! Can you prepare them with no oil do you think?
you can make them without oil. They wont be as crunchy. you can heat them up at high heat towards the end for a few minutes to crisp up a bit.
I want to see its video. Give me a link
I don’t do video recipes right now.
This is foodporn for me! I really liked what you did with potatoes making it spicy makes me want it more. Will try to make one this week. Thanks Richa!
I made these crunchy potatoes and we ate them tonight! This will be my new go-to comfort food! Easy and flavorful and great leftovers to put in a sandwich or pop into a soup! WOW! I love your recipes–hard to find vegan with little to no oil for heart patients! Thank you!