Amchur-Spiced Roasted Potatoes

Name: Amchur-Spiced Roasted Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g potato (medium, peeled and cut into 1-inch cubes); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp amchur; 0.5 tsp salt; 2 tbsp coriander leaves (fresh, chopped)

RATING

0.0/5

TASTE SCORE

8/10

Crispy, golden roasted potatoes tossed with tangy amchur (dry mango powder) and earthy Indian spices. These potatoes are parboiled first for a fluffy interior, then roasted at high heat until the edges turn beautifully crisp. Finished with a generous sprinkle of amchur and fresh coriander, they hit that perfect balance of savory, spicy, and sour.

PREP

10m

COOK

35m

SERVES

1 KATORI

166 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the potatoes.
1.Preheat oven to 220°C (430°F).
2.Peel the potatoes and cut them into even 1-inch cubes.
3.Rinse the cubed potatoes once in cold water.
boil · ~6 min
Parboil the potatoes.
1.Bring a large pot of water to a boil.
2.Add the potato cubes and salt.
3.Boil for 5-6 minutes until just fork-tender but not falling apart.
4.Drain well and let them steam-dry in the colander for 2 minutes.
TIPDon't overcook here — they'll finish cooking in the oven. You want them firm enough to hold their shape.
mix · ~2 min
Toss potatoes with spices and oil.
1.In a large bowl, combine turmeric powder, red chili powder, coriander powder, and cumin seeds with the oil.
2.Add the drained, slightly dried potatoes to the bowl.
3.Toss gently until every piece is evenly coated with the spice-oil mix.
4.Spread the potatoes in a single layer on the baking tray, cut side down for maximum crispness.
TIPMake sure the potatoes are not crowded on the tray. Overcrowding steams them instead of roasting.
roast · ~25 min
Roast until golden and crisp.
1.Place the tray in the preheated oven on the middle rack.
2.Roast for 20 minutes.
3.Flip the potatoes carefully with a spatula and rotate the tray.
4.Roast for another 5 minutes until deeply golden and edges are crisp.
TIPLook for a deep golden-brown color and crisp, ruffled edges. If they stick to the tray, give them another minute — they'll release naturally.
mix · ~1 min
Finish with amchur and garam masala.
1.Remove the hot tray from the oven.
2.Immediately sprinkle amchur powder and garam masala evenly over the hot potatoes.
3.Toss gently on the tray itself so the residual heat blooms the amchur without burning it.
TIPAmchur loses its tang if cooked too long. Adding it off-heat preserves its bright, citrusy punch.
garnish
Garnish with fresh coriander and serve hot.
1.Transfer the roasted potatoes to a serving bowl.
2.Scatter freshly chopped coriander leaves on top.
3.Serve immediately while hot and crisp.
TIPThese potatoes soften as they cool. For best texture, serve straight from the oven.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Parboil potatoes just until fork-tender — 5-6 minutes max — to prevent them from falling apart during roasting.
2
Drain and let potatoes steam-dry for 2 minutes so excess moisture evaporates, ensuring crisp edges.
3
Spread potatoes in a single layer on the tray with cut sides down for maximum browning and crunch.
4
Don't overcrowd the tray — give each cube breathing room or they'll steam instead of roast.
5
Add amchur and garam masala immediately off the heat so the residual warmth blooms their flavor without burning the tangy powder.

RECIPE VARIATIONS