Crispy Fried Potatoes with Garam Masala, Mustard Seeds and Chili

Crispy spiced potatoes with Garam Masala, mustard seeds, turmeric and chili — simple, bold and full of flavor. A quick side or anytime snack.

Prep Time10

Cook Time20

Servings:

Calories: 365kcal

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.

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