Chef Atul’s Spiced Roast Potatoes

Chef Atul’s Spiced Roast Potatoes

Easy Spiced Roast Potatoes by Atul Kochhar

Normally I would suggest 500g potatoes to serve 4 people, but my assistant reminded me how much everyone just loves roast potatoes, so you might as well make lots. And, even if you don’t want to roast all the potatoes, I don’t think you can ever go wrong having boiled potatoes in the fridge. As every Indian cook will tell you, you are halfway towards making a quick Indian meal when you have cooked potatoes in the fridge.

If you do decide to just use 500g potatoes for four portions of this recipe, however, reduce all the other ingredients by half as well.

Preheat the oven to 220⁰C, bring a large covered saucepan of salted water to the boil and assemble all the ingredients and other equipment before you begin. You also need a large sieve or colander, a large bowl, a roasting tray and a large saute or frying pan.


  • 1 kg well scrubbed potatoes, (see Atul’s tip)
  • 1 tablespoon mango powder
  • or 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red chilli powder, or to taste
  • 6 tablespoons vegetable oil
  • fresh coriander leaves
  • 1 large dried red chilli
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon onion seeds
  • 4 teaspoons white wine vinegar
  • 1 teaspoon caster sugar
  • 1/2 teaspoon garam masala
  • sea salt


  1. Get the potatoes cooking as quickly as possible. Halve the potatoes, adding the halves to the boiling water as you cut. Be careful that the water doesn’t splash you as you add them to the pan. Re-cover the pan and return the water to the boil, then boil the potatoes for 8 minutes.
  2. Add the roasting tray to the oven to heat up once the potatoes have boiled for 5 minutes.
  3. Meanwhile, mix the mango powder, turmeric and chilli powder in the bowl. (If you’re substituting lemon juice for the mango powder, add it in the final step with the vinegar.) Stir in 4 tablespoons of the vegetable oil and season with salt. Chop enough coriander leaves to make about 2 tablespoons. Set both aside separately.
  4. Drain the potatoes well, shaking off as much water as possible. Add them to the spice mixture in the bowl and mix together so the potatoes are well coated. Tip the potatoes into the hot roasting tray in a single layer. Place the tray in the oven and roast the potatoes for 10 minutes, stirring occasionally, or until tender.
  5. After 5 minutes, heat the remaining 2 tablespoons of oil over a mediumhigh heat in the sauté pan. Add the dried chilli and cumin, mustard and onion seeds, and stir until the cumin and onion seeds crackle and the mustard seeds pop. Watch closely so the spices do not burn.
  6. Tip the roasted potatoes into the saute pan and stir for 2 minutes, or until they are browned. Add the chopped coriander, vinegar, sugar and garam masala, and stir for a further 30 seconds. Adjust the seasoning with salt, if necessary and then serve.


  • To save time, I buy new potatoes that are well scrubbed, ready to boil. And I would never consider peeling them.