Indian Spiced Potatoes


Spiced Indian Potatoes

These potatoes are so flavorful you almost don’t want to serve anything else with them.  The coating of spices turns into a crisp layer once the potatoes are cooked. The addition of sea salt and lime adds a wonderful salty tangy, making it impossible to eat just one.

Serves: 4


6 small red potatoes, quartered

1 tablespoon jalapeno, finely minced

1 teaspoon  garlic, crushed

2 tablespoon creamy horseradish

1/3 cup olive oil

1 teaspoon cumin seeds

1 teaspoon cumin powder

1/2 teaspoon turmeric

1 teaspoon smoked paprika

1 ½ teaspoons cayenne

1 teaspoon ginger powder

1/2 teaspoon pepper

1/2 teaspoon salt

1/8 cup fresh mint

1/8 cup fresh cilantro

Lime wedges

Sea salt


Rinse and quarter the potatoes. Place the potatoes into a pot of boiling water. Cook for 5-10 minutes, until slightly fork tender but still able to hold their shape. Drain the potatoes in a colander.

Preheat the oven to 450.

In a mixing bowl combine all of the remaining ingredients.  Add the potatoes and toss to coat.  Spread the potatoes out onto a baking sheet.  Bake for 45-60 minutes, until the potatoes are golden and crisp.

Chiffonade the mint and cilantro by cutting it into thin strips.  Sprinkle the fresh herbs on top of the potatoes.  Serve with sea salt and fresh lime.

This entry was posted in Recipes, Savory Dishes and tagged . Bookmark the permalink.
  • Alan Self

    Hello Marisa. Its Conductor Alan. Thanks for turning me on to this web site. I made this recipe yesterday and it was out standing. I plan on kicking it up a notch next time with hotter peppers and a little more garlic. I’ll let you know how it goes and look forward to trying out more of your recipes… :)

    • Marisa Churchill

      So glad you liked the recipe. I love those potatoes too. :-) Be sure to try the PBJ cookies from my cookbook Sweet & Skinny, they are always a hit.

  • victor soma

    “jeera aloo”  it’s called
    wonderful version!!