Quick Indian

Masala roast potatoes

Name: Masala roast potatoes recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Cuisine: /indian
Ingredients: 1kg potatoes (Dutch cream is good), peeled if you want (see notes); 3 garlic cloves, thinly sliced; 1 bird’s-eye chilli, halved lengthways; 1 tsp each black mustard seeds and ground cumin; ½ tsp ground turmeric; 140g unsalted butter (the best you can find), chopped (see notes); 20.00 ml light olive oil; 20.00 ml lemon juice (from about ½ lemon); ¼ bunch coriander, leaves and stems finely chopped

Rate now

15m

1h 10m

Jump to recipe

by delicious. team

delicious. team

Mar 13, 2025

“This is my style of cooking: take something nostalgic like potato curry and apply the Western techniques I learned watching cooking shows growing up. You get French-style, fluffy-on-the-inside and crispy-on-the-outside potatoes, but with a flavour that’s very familiar to me. It’s the Hannah Montana philosophy: get the best of both worlds. You can also just use it as an alternative to your usual roast potatoes.” – Justin Narayan. This is an edited extract from Everything Is Indian by Justin Narayan, photography by Rob Palmer. Murdoch Books, RRP $39.99.

1kg potatoes (Dutch cream is good), peeled if you want (see notes)
3 garlic cloves, thinly sliced
1 bird’s-eye chilli, halved lengthways
1 tsp each black mustard seeds and ground cumin
½ tsp ground turmeric
140g unsalted butter (the best you can find), chopped (see notes)
1 tbs light olive oil
1 tbs lemon juice (from about ½ lemon)
¼ bunch coriander, leaves and stems finely chopped

Method

1.

Chop the potatoes into quarters, then add to a saucepan of cold, salted water and bring to the boil. Cook for about 25-30 minutes, until they can easily be pierced by a fork. Drain well and allow them to dry for about 5 minutes.
2.

Preheat oven to 220°C/200°C fan-forced.
3.

While the potatoes are still hot, add to a bowl with the garlic, chilli, mustard seeds, cumin, turmeric, butter, oil and a pinch of salt flakes. As the butter melts, stir to evenly coat the potatoes. Transfer the spiced potatoes to a roasting tray, and roast for 30-40 minutes, giving them a little mix or toss every 10-15 minutes, until golden brown and crispy.
4.

To serve, transfer the potatoes to a serving dish, drizzle over the lemon juice, then sprinkle with coriander and a pinch of salt flakes.

Rate now

Recipe Notes

Recipe notes: If you can’t be bothered to cut and peel the potatoes, just chuck in chat (new) potatoes. I tried roasting potatoes with all different kinds of fat. Duck fat is good, but my favourite is butter. I friggin’ love butter. You’re pushing the butter right to the edge with this heat, but it doesn’t burn. It just gives great caramelisation and helps get the potatoes crispy.