Indian Cumin Roasted Potatoes
Crispy cubed potatoes tossed with roasted cumin seeds and aromatic spices—a simple Indian side dish that's deeply flavorful and addictively crunchy. Ready in 20 minutes with minimal ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 1.5 lbs medium waxy potatoes (Yukon Gold or similar)
- 3 tablespoons vegetable oil
- 1.5 teaspoons cumin seeds
- 2 whole green chiles, fresh
- ¼ cup fresh cilantro, leaves only
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon amchur powder (dried mango powder), optional
Instructions
- 1
Scrub 1.5 lbs of medium waxy potatoes under cold running water to remove any dirt, then peel them with a vegetable peeler. Cut each potato into 1/2-inch cubes — aim for uniform size so they cook evenly. Place the cubed potatoes in a bowl of cold water to prevent browning while you prepare the rest of your ingredients.
- 2
Slit 2 fresh green chiles lengthwise with a small knife, leaving them whole so they release flavor without overwhelming the dish. Roughly chop 0.25 cup of fresh cilantro leaves and set aside for garnish.
- 3
Drain the potatoes thoroughly in a colander and pat them completely dry with paper towels — any residual moisture will cause splattering and prevent crisping. Dry potatoes are essential for achieving that golden, crispy exterior.
- 4
Set a 12-inch cast iron skillet or wide shallow pan over medium-high heat. Pour in 3 tablespoons of vegetable oil and let it heat for about 2 minutes until it shimmers and a single potato cube placed in the oil immediately sizzles and dances.
- 5
Carefully add all the dried potato cubes to the hot oil — you'll hear an aggressive sizzle, which is exactly what you want. Let them sit undisturbed for 3-4 minutes so the bottoms develop a golden crust. Do not stir constantly; this is what builds the crispy exterior.
- 6
After 3-4 minutes, stir the potatoes with a wooden spoon and spread them back out in a single layer. Continue cooking for another 4-5 minutes, stirring every minute or so, until most of the potatoes are golden brown on multiple sides and a fork pierces them easily. You should smell a nutty, caramelized aroma — that's a sign the starches are crisping up beautifully.
- 7
While the potatoes finish crisping, toast 1.5 teaspoons of cumin seeds in a small dry skillet over medium heat for about 1 minute, shaking the pan occasionally. The seeds will smell fragrant and begin to pop slightly — this releases their essential oils and deepens their flavor.
- 8
When the potatoes are golden and tender, add the toasted cumin seeds and the 2 whole green chiles to the potato skillet. Sprinkle with 0.75 teaspoon of kosher salt and 0.25 teaspoon of ground black pepper. Toss everything together for about 30 seconds to coat the potatoes evenly.
- 9
If using it, add 0.25 teaspoon of amchur powder for a subtle tangy note that brightens the dish. Toss once more and taste — adjust salt or pepper as needed. The aloo jeera should taste savory, slightly spiced from the cumin and green chiles, and have a nice balance of crispy and tender.
- 10
Transfer the aloo jeera to a serving bowl or platter while still hot. Scatter the chopped cilantro over the top and give it one gentle toss. Serve immediately as a side dish alongside curry, rice, or flatbread — the longer it sits, the less crispy the potatoes will be.
Tools you’ll need
- vegetable peeler
- cutting board
- colander
- paper towels
- 12-inch cast iron skillet
- wooden spoon
- small dry skillet
- kitchen thermometer (optional but helpful)
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