Masala Baby Potato Roast (2024)

Masala Baby Potato Roast is a simple and quick to make recipe using baby potatoes and freshly ground masala that can perk up any meal. Here is how to make it.

Potato is one of the most widely used vegetables in the world and is liked by most people.

The vegetable is quite versatile in its use and starting from a soup to a mash to the main course, it can be used in innumerable ways.

My Sindhi Aloo Tuk, Bengali Aloo Dum and Bombay Potatoes are some of the potato recipes that are loved a by a lot of people and this potato roast is in the same list too.

This simple Masala Baby Potato Roast is a family favourite and when I am short of green vegetables at home or wanting to eat something spicy and easy to make, this recipe comes first to my mind.

The freshly ground spice mix coats the potato and gives them a superb flavour.

Moreover, the spices such as cumin, pepper, fennel seeds and fresh coriander lend such a refreshing taste to the baby potatoes that the minute you eat them, you become its fan.

Masala Potato Roast is also a nice starter which can be served during parties or family dinners.

Sometimes, I even pack Masala Baby Potato Roast in my kiddo’s lunch and top it with some cheese, oh, my sunny boy loves that so much, I tell you!

Ingredients

Baby Potatoes – Use the new Baby potatoes to make this recipe If they are not available, you can use regular potatoes cut into small cubes.

For the Dry Masala – To make the dry masala, you will need spices like coriander seeds, dry red chillies, black peppercorns, cumin seeds and fennel seeds.

I used Kashmiri Red Chillies as they give a nice colour to the dish.

Oil – I have used mustard oil to make this dish. You can use any oil of your choice, like peanut oil, vegetable oil or sesame oil

Apart from these ingredients, you will need lemon juice, fresh coriander, dry mango powder or amchoor powder etc to make baby potato roast.

Step by Step Recipe

Par boil the potatoes with salt and peel them. Keep aside. Dry roast the ingredients for the masala till slightly brown and fragrant.

Cool and grind to make a slightly coarse powder. Keep aside.

Heat oil in a pan.

When the oil is hot, add cumin seeds and hing.

Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides.

Add the ground masala, dry mango powder and salt and fry for a few minutes on low heat.

Sprinkle lemon juice and coriander and mix well. Serve hot with Chapati or Paratha.