Being Irish, potatoes are always in season in our kitchen, and as vegans they make up a big part of our weekly vegetables. Mash, chips and croquettes are great, but sometimes, next to a homemade curry, you want something with more flavor.
These potatoes are par-boiled, tossed in a dry spice mix and roasted at a high heat until golden. The edges crisp up and the middles stay soft, which makes them perfect for dragging through a curry sauce. Serve them alongside rice or in place of it.
The one rule is to turn them regularly. It's what gives every side a crisp, spiced coating.
What to serve them with
Chana masala and cucumber raita make a full meal. They also work with a simple dal or as a side to a vegan roast.
Ingredient notes and swaps
- Potatoes: waxy or all-rounder potatoes (such as baby potatoes or Charlotte) hold their shape. Floury potatoes go crisper but can break up.
- Garam masala: use our homemade garam masala or a good shop-bought one.
- Oil: any neutral oil works; a little mustard oil adds a traditional pungent note.
Tips for success
- Parboil the potatoes for 5 minutes and let them steam dry for crisper edges.
- Spread them out on the tray in a single layer; crowded potatoes steam rather than roast.
- Add fresh coriander and a squeeze of lemon only at the end.
Variations
- Aloo gobi style: add cauliflower florets for the last 20 minutes.
- Sweet potato: use sweet potato and reduce the roasting time by 10 minutes.
- Extra heat: add chili flakes or a chopped green chili with the spices.
Dry Spiced Potatoes Side Dish
Ingredients
- 8 medium floury potatoes, such as russets (about 1.4 kg / 3 lb)
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp medium curry powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tsp garam masala
- A pinch of hot chili powder
- ¼ tsp salt and a pinch of black pepper
- Fresh coriander and parsley, chopped, to serve
- 2 spring onions, sliced, to serve
Method
- Heat the oven to 200°C (180°C fan) / 400°F and line a large baking tray.
- Peel the potatoes and cut them into roughly 2.5 cm (1 inch) cubes.
- Put them in a large pan of cold salted water, bring to the boil and boil for about 10 minutes, until the edges are just soft.
- Drain well and let them steam-dry in the colander for 5 minutes.
- In a large bowl, mix the oil, salt, pepper and all the spices.
- Add the potatoes and toss until coated, then spread them on the tray in a single layer.
- Roast for 35 to 40 minutes, turning every 10 to 15 minutes, until crisp and golden.
- Scatter with the herbs and spring onions and serve.
Bombay-style: add ½ tsp turmeric to the boiling water and a pinch to the spice mix.
Storage: up to 3 days in the fridge. Reheat in a hot oven so they crisp up again.