CRISPIEST Indian Roast Potatoes! 🌶️ Skip the soggy fries—this Indian potato recipe (often called Aloo Roast) is the ultimate side dish. You get an incredible shatter-crisp exterior and a fluffy center, coated in crackling garlic, chili, fresh mint, and coriander.
This method uses baking soda to guarantee maximum crispness!
Preheat oven to 400°F – 200°C (convection). Place an empty roasting tray or pan in the oven to preheat.
In a large saucepan, bring water to a boil with salt, turmeric, baking soda and diced potatoes, cook 10 minutes until just tender.
Strain through a colander and toss gently to roughen the edges — this helps them crisp. Sprinkle with cornstarch and toss again.
In a small saucepan, heat ghee or oil over medium heat. Add garlic and chili, fry until light golden. Add cumin and mustard seeds, let them crackle, then immediately strain the oil into a bowl. Keep the crisp garlic and spices aside.
Pour the spiced oil into the pan, spread potatoes onto the hot roasting tray in a single layer. Toss until covered in oil. Roast 40 minutes, turning twice for even browning.
Once golden and crisp, remove from oven. Melt a small knob of butter over the hot potatoes, drizzle with lemon juice, and salt to taste.
Add the reserved garlic and spices, toss lightly, then finish with mint and coriander before serving.
By Joel Mielle
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