This is what happens when crispy potatoes meet a handful of warm spices. Nothing fancy — just a mix of texture, heat and a little crunch from the mustard seeds. I like making this when I want something comforting but not boring — golden, fast and full of flavor.
Crispy Fried Potatoes with Garam Masala, Mustard Seeds and Chili
Ingredients
- 500 g about 1 lb waxy potatoes, pre-boiled and cooled
- 1 small onion finely chopped
- 1 green chili finely sliced (or to taste)
- 2 tablespoon oil or ghee
- 1 teaspoon black mustard seeds
- ½ teaspoon ground turmeric
- 1 teaspoon Garam Masala
- Salt to taste
- Fresh coriander or parsley optional, for garnish
Instructions
- Prep the potatoes: Slice the cooked potatoes into ½ cm thick rounds or bite-sized chunks.
- Temper the spices. Heat the oil or ghee in a large non-stick pan over medium heat.
- Add the mustard seeds and let them pop (about 30 seconds). Be careful – they jump!
- Add onions & chili: Add the chopped onions and sliced green chili. Sauté until golden and fragrant.
- Add potatoes: Add the potato slices and let them fry undisturbed for a few minutes until they’re golden and crispy on one side. Flip and repeat.
- Spice it up: Sprinkle over turmeric, Garam Masala, and salt. Gently toss everything to coat. Let the spices toast slightly for 1–2 more minutes.
- Garnish & serve: Sprinkle with fresh herbs if desired. Serve hot as a snack, side dish, or even a spicy breakfast!
- Tip: Try adding a squeeze of lime at the end – it lifts all the warm flavors beautifully.
Notes
- Choose waxy potatoes like Yukon Gold or Charlotte so the slices keep their shape and crisp rather than crumble
- Boil the potatoes the day before if you can then cool and dry them in the fridge overnight. The drier surface browns faster
- Use a heavy pan and give the potatoes room. Crowding steams them and you lose the crust
- Mustard seeds pop fast once the oil is hot. Keep a lid handy to stop them from jumping out of the pan
- Turmeric can burn if it hits direct heat for too long. Sprinkle it after the potatoes have started to brown then toss gently
- Garam Masala is already roasted so add it near the end. The aroma stays bright instead of turning dusty
- A final pinch of salt right before serving sharpens all the spices
- Leftovers reheat well in a hot oven or air fryer. They stay crisp for about two days in the fridge
Recipe twist ideas
- Lemon zest and a squeeze of juice at the end for a fresh lift
- South Indian touch: add curry leaves with the mustard seeds and finish with a grind of black pepper. Check out my South Indian–inspired crispy potatoes.
- Swap in half sweet potatoes for a sweet–hot balance
- Toss in a handful of cooked chickpeas during the last two minutes for extra protein
- Spanish-Indian mash-up: smoky paprika in place of half the turmeric and a pinch of cumin seeds with the mustard seeds
- Paneer cubes browned in the same pan after the potatoes cook for a mild cheesy add-in
- Finish with crushed kasuri methi and a little butter for a rich, fenugreek-forward note
- Drizzle with a quick yogurt raita or mint chutney just before serving for contrast
- For a brunch version top each portion with a fried egg and a few chili flakes
- Sheet-pan method: toss everything in oil and spices then roast at 220 °C / 425 °F for about 25 minutes flipping once halfway through
Nutrition
FAQs about Crispy Fried Potatoes with Garam Masala and Mustard Seeds
1. What kind of potatoes work best for this recipe?
Waxy potatoes like Yukon Gold, Charlotte, or any firm, low-starch type hold their shape and crisp up beautifully. Avoid floury varieties like Russet or Maris Piper, which tend to break apart when fried.
2. Can I use boiled potatoes straight from the fridge?
Yes, that’s actually ideal. Cold, pre-boiled potatoes dry out slightly, helping them brown faster and get a crisp crust in the pan.
3. Why do mustard seeds jump while frying?
Mustard seeds pop as the oil heats and their outer shell bursts. Keep a lid or splatter guard handy to prevent them from flying out of the pan.
4. What’s the best oil to use?
Use any oil with a medium to high smoke point—sunflower, canola, or ghee all work well. Ghee gives a richer, nutty flavor and helps the spices stick better to the potatoes.
5. Can I skip Garam Masala or substitute it?
You can. If you don’t have Garam Masala, try a mix of ground coriander, cumin, and a pinch of cinnamon or clove powder for warmth.
6. How do I keep the potatoes from getting soggy?
Don’t overcrowd the pan. Fry in batches if needed, and avoid covering the pan—steam will soften them. Let the potatoes sit undisturbed for a few minutes before flipping to form that golden crust.
7. Is this dish spicy?
It’s mildly spicy from the green chili, but you can easily adjust it. Skip the chili for a gentle flavor or add red chili flakes for more heat.
8. Can I bake instead of frying?
Yes, you can make a sheet-pan version. Toss everything with oil and spices and roast at 220°C / 425°F for 25 minutes, flipping halfway through. They’ll turn crisp with less oil.
9. What can I serve with these crispy potatoes?
They pair well with dal, rice, or flatbreads, or you can serve them as a snack with mint chutney or yogurt dip. For brunch, try topping them with a fried egg.
10. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan, oven, or air fryer to bring back the crispiness—avoid microwaving, as it softens the texture.
Have a question or something to share? Leave a comment below!