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🥔 South Indian–Style Crispy Spiced Potatoes

Crispy, aromatic, and perfect as a side with chutney, yogurt, or on their own
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 2 people
Calories: 597kcal

Ingredients

  • 750  g small potatoes
  • 2 tablespoon ghee
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon coriander seeds lightly crushed
  • 2 dried red chilies broken into pieces
  • 12 curry leaves fresh or frozen – or omit if unavailable
  • 1 large onion thinly sliced
  • 2.5 cm piece of fresh ginger finely grated
  • 2 green chilies finely chopped
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt or to taste
  • 1-2 tbsp freshly squeezed lemon juice
  • Fresh cilantro to garnish optional
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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.
  • SautĂ© for about 30 seconds until fragrant.
  • SautĂ© 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: SautĂ© 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

Calories: 597kcal | Carbohydrates: 101g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 382mg | Potassium: 2415mg | Fiber: 22g | Sugar: 22g | Vitamin A: 9517IU | Vitamin C: 221mg | Calcium: 120mg | Iron: 6mg