I have a deep weakness for anything crispy and spiced—and these South Indian–style potatoes hit every note I love. They're golden, a little fiery, full of bold, toasted spices, and honestly? Kind of addictive. This version quickly went from “let’s try this as a side” to a regular thing in my kitchen.

The ghee brings a nutty richness, the curry leaves crackle, and that squeeze of lemon at the end pulls everything together. If you're into big flavor and crispy edges, this one's for you.

Crispy, aromatic, and perfect as a side with chutney, yogurt, or on their own—these spiced potatoes pair especially well with coconut mint chutney and a refreshing pineapple mint salad with pink peppercorns. The mix of warm, cool, and tangy flavors just works, and it's one of my favorite combos when I want something simple but bold.

In South India, spiced potatoes like these are everyday food—simple, bold, and full of flavor. They show up next to rice and sambar, in tiffin boxes, or on big feast plates at weddings.

The cooking always starts the same way: mustard seeds hitting hot ghee, popping loudly in the pan. That sound means something good is coming. Curry leaves, cumin, and dried red chilies follow, filling the kitchen with a smell that’s hard to forget. It’s a simple base, but it brings a kind of warmth and depth that just works—especially with soft potatoes that crisp up around the edges.

This version is my own favorite. You can play around with the spices depending on what you’ve got, but ghee, mustard seeds, curry leaves, and lemon—that’s the combo I keep coming back to. I probably make this more often than I should.

Print Recipe

5 from 1 vote

🥔 South Indian–Style Crispy Spiced Potatoes

Crispy, aromatic, and perfect as a side with chutney, yogurt, or on their own

Prep Time15

Cook Time25

Course: Main Course, Side Dish

Cuisine: Indian

Servings: people

Calories: 597kcal

Ingredients

250–300 g baby potatoes or small waxy potatoes with skin on
15 ml ghee or neutral oil
2 g mustard seeds
2 g cumin seeds
2 g coriander seeds lightly crushed
1–2 dried red chilies broken
8–10 fresh curry leaves
60 g onion thinly sliced
5 g fresh ginger grated
5 g green chili finely chopped
1 g turmeric powder
4–5 g salt or to taste
15 ml fresh lemon juice
5–10 g fresh cilantro finely chopped for garnish, optional

US Customary - Metric

Instructions

Cook the potatoes: Place the potatoes (with skin) in a pot, cover with cold water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
Drain, let cool slightly, then lightly crush them (don’t mash – just break them open a bit).
Make the spiced tadka: Heat the ghee in a large pan. Add mustard seeds and wait until they start popping.
Add cumin seeds, crushed coriander seeds, broken red chilies, and curry leaves.
Sauté for about 30 seconds until fragrant.
Sauté onions and chilies: Add the sliced onion, grated ginger, and green chilies.
Cook for 10–15 minutes on medium heat until the onions are soft and slightly golden.
Add spices and potatoes: Stir in turmeric and salt. Add the cooked potatoes and toss everything together.
Let cook for another 5–10 minutes until the potatoes develop a light crust.
Finish: Squeeze in the lemon juice and garnish with fresh cilantro, if using.
Serve hot as a side or enjoy on its own.

Notes

Potatoes: Waxy varieties (like baby potatoes or Yukon Golds) work best—they hold their shape and crisp nicely. You can also use larger potatoes and cut them into chunks.
Ghee substitute: If you don’t have ghee, use a neutral oil like sunflower or avocado oil. The flavor won’t be as rich, but it still works.
Curry leaves: Fresh or frozen curry leaves add a unique, nutty aroma. If you can’t find them, just leave them out—don’t substitute with bay leaves.
Spice level: Adjust the chilies to your taste. For a milder version, use just one green chili and skip the dried red ones.
Crushing the potatoes: Don’t mash them—just press lightly so they break open. This helps the edges crisp up and soak in the spices.
Serving suggestions: These go great with coconut chutney, plain yogurt, or as a side to dal and rice. Also amazing with dosa or tucked into a wrap.
Leftovers: Reheat in a pan (not the microwave) to keep the crispiness.

Recipe Twist Ideas

Add garlic: Sauté a couple of sliced garlic cloves along with the onion for a richer, slightly sweeter flavor.
Coconut touch: Sprinkle in some freshly grated coconut (or unsweetened desiccated coconut) during the last minute of cooking for a Kerala-style variation.
Masala potatoes: Add ½ teaspoon garam masala or sambar powder at the end for a deeper, more complex spice layer.
Peanut crunch: Toss in a handful of roasted peanuts or cashews near the end for extra crunch and nuttiness.
Sweet potato version: Swap regular potatoes for sweet potatoes—pairs beautifully with the ghee and warm spices.
Tamarind tang: Mix in 1–2 teaspoon of tamarind paste or concentrate with the lemon juice for a sweet-sour twist.
Mint & coriander: Stir in some chopped mint or coriander leaves right at the end for a fresh herbal finish.

Nutrition

FAQ

Can I make these potatoes ahead of time?

You can boil and lightly crush the potatoes a few hours in advance and keep them refrigerated. For best results, do the spicing and crisping just before serving so the edges stay golden and crunchy.

What type of potatoes work best for this recipe?

Waxy potatoes like baby potatoes or Yukon Golds work best because they hold their shape and crisp nicely without falling apart. Very starchy potatoes tend to break down too much.

Can I make this without curry leaves?

Yes. Curry leaves add a distinct aroma, but if you don’t have them, you can simply leave them out. The dish will still be flavorful thanks to the mustard seeds, cumin, and chilies.

How spicy is this dish?

It has a gentle to medium heat, depending on the chilies you use. You can easily adjust it by reducing the green chili or skipping the dried red chilies altogether.

Can I make this vegan?

Absolutely. Just replace the ghee with a neutral oil like sunflower, avocado, or coconut oil. The texture will stay crisp, though the flavor will be slightly different.

How do I reheat leftovers without losing the crispiness?

Reheat the potatoes in a pan over medium heat with a small splash of oil. Avoid the microwave, as it softens the edges and takes away the crunch.

What can I serve these potatoes with?

They work well as a side with dal and rice, alongside dosa or roti, or simply with yogurt or chutneys. They’re also great tucked into a wrap or eaten on their own.

Crispy South Indian Spiced Potatoes