Indian Spiced Crash Potatoes


A lightly seasoned recipe for little red potatoes is what we have today…



I am really excited because we dug  these little potatoes off our back yard! I  cannot hold my contentment inside me.


Red Potatoes


I have not heard of many who does not like potatoes. And anything that is harvested from the backyard is special; we all fought over to have an equal share. Since we had only a very few, just enough for a couple of bites for all of us, I decided to make something really easy and simple. This way the dish is not overloaded with other flavors but we actually get the taste and feel of our precious potatoes.


Indian Spiced Crash potatoes


It is going to be a short post today. My dad is here to visit us from India. I do not have words to tell you how awesome that feels. The kids are having a gala time and he has also taken over my backyard gardening… well sort of.  A lot of things are brewing and growing in the yard and hopefully in a couple of months I will have a lot to share! Fingers crossed.




I have used a spice with very unique flavors to season the potatoes; ajwain/carom seeds have a sharp taste and are used in very little amount.  They are extremely good for digestion too. Back in India the seeds are usually toasted and a pinch of the seeds are consumed after meal.

As you will see here, there need not be any fixed spice(s) for this recipe. Please use whatever you wish to.






Indian Spiced Crash Potatoes


Ingredients: (serves 2-4)

  1. 8-10 small red potatoes, or fingerling potatoes
  2. 2 tablespoon oil (I have used mustard oil here. feel free to use any oil/butter you want)
  3. scant 1/4 teaspoon ajwain/carom seeds
  4. red chili flakes to taste
  5. salt to taste
  6. 1/4 teaspoon turmeric
  7. 1/2 teaspoon Chaat Masala
  8. red chili powder  (ground up red dried chili pepper) to taste
  9. fresh cilantro/coriander (or any herb you want) to garnish
  10. lemon juice to finish off if you want to

Note: Please do not limit yourself to the spices mentioned above. As you would have realized, this is a versatile recipe and and any spices or no spices may be used.




Wash the potatoes well. Peel the skin if you wish. I do not peel the red potatoes and this time the potatoes were from my yard, so more reason to leave the tender skin on.

Boil the potatoes (do not slice them)  in salted water until just about fork tender. They should not be too soft and should not fall apart.

Drain and cool completely.

Heat 1 tablespoon oil in a pan large enough to hold the potatoes in one layer. Add the ajwain/carom seeds. When the seeds sizzle and get fragrant, place the potatoes in the pan in a single layer. Reduce the heat, and carefully flatten the potatoes with the back of the spoon. It would look better if all the potatoes were just rightly flattened and not falling apart. Mine today does not quite show as the crash potatoes as some of them were really tiny and it was a bunch of mixed sizes.

In a small bowl combine the salt (the Chaat Masala already has some salt, to adjust to taste), chili powder, red chili flakes, turmeric and Chaat Masala.

Drizzle the rest of the oil, and half the spices that you have combined over the flattened potatoes. Cook for about 2 minutes and carefully flip them over. Now sprinkle the rest of the spices over the potatoes and cook for another 2-4 minutes or until the potatoes slightly brown and crisp. Adjust cooking time to the desired crispiness.

Oven method:

After draining and completely cooling the potatoes, place them on a baking tray in a single layer. Drizzle the oil and sprinkle the spice mix (toast the carom seeds lightly, gently crush them and mix them in with the other spices) over the potatoes. Swirl the tray making sure some of the oil goes under the potatoes in the tray. Heat oven to 400 F, and place the tray in and bake for about 20 – 25 minutes, (or more or less until you get the desired crispiness and color.. ). The time will vary with kind and size of potatoes and also the over, so please adjust.

Remove from pan and garnish with fresh herbs. Drizzle lemon juice. Serve hot.



Preparation Time: 12-20 minutes

Cooking Time: less than 10 minutes on the skillet and about 25-30 minutes in oven

Serves: 4 as a side

Difficulty Level: Easy







Related Posts:

Arbi Fry: Chickpea and Spice crusted Taro

Potato Salad with Herbs & Tomatoes - A "Fresh Moroccan" Taste

Potatoes with Indian Five Spice

Poppy Seed and Chickpea Crusted Potatoes

Aloo Methi/Potatoes with Fenugreek Leaves

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