Ajwain Roasted Potatoes
Crispy on the outside, fluffy on the inside, these potatoes are roasted with aromatic carom seeds and a handful of warm spices. A simple, satisfying side dish that comes together with minimal effort and pairs beautifully with dal and roti or a cool yogurt raita.
For 4 servings
- prep
Preheat the pan and prep the potatoes.
Wash and scrub the potatoes well. Halve baby potatoes or cut large potatoes into 1-inch cubes. Pat them completely dry with a kitchen towel so they roast crisp instead of steaming.
- temper · ~1 min
Bloom the ajwain in hot oil.
1.Heat oil in a heavy-bottomed skillet or kadhai over medium heat.2.Add the ajwain seeds and let them crackle and turn fragrant, about 30 seconds.3.Stir once so they don't burn.TIPAjwain burns quickly and turns bitter — keep the heat at medium and don't walk away. - fry · ~2 min
Add the potatoes and coat with spices.
1.Add the dried potatoes to the pan in a single layer.2.Sprinkle turmeric powder, red chili powder, cumin powder, amchur, and salt evenly over the potatoes.3.Toss gently until every piece is coated with the spice mixture and oil. - roast · ~25 min
Roast the potatoes until golden and crisp.
1.Cover the pan with a lid and cook on low-medium heat for 15 minutes, stirring once halfway.2.Remove the lid, increase heat to medium-high, and roast uncovered for another 10-12 minutes.3.Stir occasionally until the potatoes turn golden brown, crisp on the edges, and a knife slides in easily.TIPDon't overcrowd the pan — leave room between potato pieces so they roast instead of steaming. Use two pans if needed. - garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately while the potatoes are still hot and crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the potatoes completely dry before roasting to ensure they turn crispy, not soggy.
- 2Bloom the ajwain over medium heat only — high heat makes it bitter in seconds.
- 3Leave space between potato pieces in the pan so they roast, not steam.
- 4Use a heavy-bottomed skillet or kadhai for even heat distribution and better browning.
- 5Stir only halfway through the covered cooking stage to avoid breaking the potatoes.
- 6For extra crunch, skip the lid and roast uncovered the entire time, adding 5 minutes.
- 7Leftover roasted potatoes reheat best in a dry skillet, not the microwave.
Adapt it for your goals.
Airy-fryer
Swap the skillet for an air fryer: toss the spiced potatoes with 1.5 tbsp oil, air-fry at 375°F for 20 minutes, shaking halfway. Crispier with less oil, perfect for quicker prep.
smoky kashmiriSmoky-kashmiri
Add 1 tsp Kashmiri red chili powder for vibrant colour and mild heat, plus ½ tsp dried fenugreek leaves (kasuri methi) for a smoky, slightly bitter Kashmiri-style flavour.
lemon herbLemon-herb
Skip the amchur and finish roasted potatoes with a squeeze of fresh lemon juice and 1 tbsp chopped mint along with the coriander — bright, tangy, and refreshing.
veganVegan
This recipe is already vegan; ensure oil is plant-based. Serve with vegan raita (coconut yogurt, cucumber, mint) for a cooling contrast.
Why this is on our healthy list.
Digestive Aid from Ajwain
Ajwain (carom seeds) contains thymol, which may help stimulate digestive enzymes and relieve bloating — a natural pairing for hearty potato dishes.
Rich in Resistant Starch
Potatoes, when cooked and cooled, develop resistant starch that acts as a prebiotic, supporting gut health. Serve these with raita for a balanced plate.
Anti-Inflammatory Spices
Turmeric and cumin provide curcumin and cuminaldehyde, compounds linked to reducing inflammation and oxidative stress in the body.
Minimal Oil, Maximum Flavour
With only 2 tbsp of oil for 500g of potatoes, this dish is significantly lower in fat than fried potato preparations, relying on spices for taste.
Frequently asked questions
Yes, cut large potatoes into 1-inch cubes. Adjust roasting time by 2-3 minutes, as larger pieces may need slightly longer to become tender inside.
