Spicy Roasted Potatoes
Spicy roasted potatoes, oven-roasted and Indian-inspired recipe. Easy, very flavorful, and perfect for weeknight dinners or holiday sides.
Servings 4 Servings
Calories 71kcal
Ingredients
- 1 lb Potatoes (See Notes. 1)
- 2 tablespoon olive oil /any cooking oil
- 1½ teaspoon curry powder (optional or to taste)
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- ½ tsp ground black pepper (See Notes. 2)
- 1 teaspoon salt or to taste
- 2 tablespoon fresh cilantro chopped for garnish (optional)
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Scrub the potatoes well in running water(no need to peel). Cut into 1 inch thick wedges.
- In a large bowl, add potatoes, olive oil, curry powder, paprika, ground turmeric, garlic powder, turmeric, ground black pepper, and salt.
- Toss until every piece is well coated with the spiced oil mixture.
- Spread the wedges in a single layer on your baking sheet without crowding.
- Roast for 30 minutes, flipping halfway through, until golden brown and crispy on the outside, tender inside.
- Once roasted, sprinkle chopped cilantro and serve hot!
Notes
- You can use any potatoes: baby, Yukon Gold, or red.
- Adjust spice to taste: reduce black pepper for mild heat. For extra heat, try adding cayenne pepper, Indian red chili powder, or crushed red pepper flakes.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; Reheat in the oven or air fryer for optimal crispiness.
- Add-ins like cauliflower, carrots, or bell peppers roast perfectly alongside potatoes, adding great color and flavor.
Nutrition
Calories: 71kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 583mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 269IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg