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roasted potatoes with east indian spices
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4.86 from 7 votes

Roasted Potatoes with East Indian Spices

A super easy, fresh and delicious recipe for Roasted Potatoes with East Indian Spices. Indian spiced potatoes get a new flavor dimension with the addition of mint, cilantro and lime juice.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Keyword: roasted potatoes
Servings: 4
Calories: 270kcal


  • 2 tablespoon olive oil
  • 2 pounds small red potatoes halved
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red chili flakes
  • 2 teaspoon fresh ginger minced
  • 5 garlic cloves minced
  • 1/2 jalapeno seeded and minced
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup mint chopped
  • 1 tablespoon fresh lime juice
  • 6 lime wedges


  • Preheat oven to 400 F degrees. Coat a large baking dish, that's at least 9x13 inches with the cooking spray.
  • Combine 1 tbsp of the olive oil with the potatoes and toss to coat; set aside.
  • Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic and jalapeno to skillet; cook about 1 minute, stirring constantly. Add in the salt, turmeric, garam masala and cook for another minute, stirring occasionally.
  • Pour spice mixture over the potatoes and toss to coat. Arrange potatoes in a single layer in the prepared baking dish.
  • Bake for 40 minutes or until potatoes are tender and browned. Stir in chopped cilantro and mint. Drizzle with lime juice.
  • Serve with lime wedges.


Calories: 270kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 632mg | Potassium: 1205mg | Fiber: 8g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 55mg | Calcium: 76mg | Iron: 3mg