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Crispy Samosa-Spiced Roasted Potatoes

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These crispy roasted potatoes are tossed in a bold samosa-inspired spice blend and roasted to golden perfection—no deep frying required. Perfect for Indian Friendsgiving, potlucks, or cozy family dinners, they deliver all the comfort and flavor of classic samosas in an easy, crowd-pleasing side dish.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
  • 3 tbsp vegetable oil (or avocado oil)
  • 1 tsp rice flour or cornstarch (optional, for extra crunch)
  • 1 tsp salt, plus more to taste
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp chili powder (adjust to taste)
  • ½ tsp fennel seeds (optional)
  • ½ tsp amchur (dried mango powder, optional)
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh cilantro (for garnish)
  • 1 tsp chaat masala (optional, for garnish)
  • Fresh lemon wedges (for serving)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  2. Peel and chop potatoes into 1-inch chunks, keeping sizes even for uniform cooking.
  3. Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, then simmer for 7-8 minutes until just fork-tender but not fully cooked.
  4. Drain potatoes in a colander and let them steam-dry for 2-3 minutes.
  5. In a small bowl, mix together cumin, coriander, garam masala, turmeric, chili powder, fennel seeds, amchur, and black pepper.
  6. Transfer potatoes to a large mixing bowl. Add oil and toss to coat. Sprinkle rice flour or cornstarch (if using), then add the spice blend. Toss until evenly coated.
  7. Spread potatoes in a single layer on the baking sheet, ensuring they are not crowded.
  8. Roast for 30-35 minutes, flipping halfway through, until edges are golden and crispy and insides are soft.
  9. Remove from oven and immediately sprinkle with chaat masala (if using) and fresh cilantro. Squeeze lemon juice over the top.
  10. Serve warm. To reheat, roast in a hot oven for 10 minutes to revive crispiness.

Notes

For extra crunch, use rice flour or cornstarch. Parboiling and drying potatoes well are key for crispiness. Don’t crowd the pan—use two sheets if needed. Adjust chili powder for spice level. Garnish with cilantro and lemon for brightness. Can be made ahead and reheated in the oven. For air fryer, roast at 400°F for 20-25 minutes, shaking halfway.

Nutrition

Keywords: samosa potatoes, roasted potatoes, Indian side dish, Friendsgiving, vegan, gluten-free, crispy potatoes, samosa spice blend, easy Indian recipe, holiday potluck

Find it online: https://hungermind.com/crispy-samosa-spiced-roasted-potatoes-recipe-for-easy-indian-friendsgiving/