These crunchy potatoes are a perfect addition to a meal as a side or as breakfast potatoes. Spiced with Indian spices and crusted with rice flour.
These are made in a pan. No Baking needed! Rice flour adds a nice crisp coating. Change up the spices to preference. Use heat to preference. Use the crunchy method to make potatoes with any spices of choice.
These easy potatoes were going to head to the book, but luckily for you, we already have enough potato recipes there 🙂 Bring on the Aloo!
More Potatoes from the blog. all GF and Soy-free
Potatoes and Cauliflower – Aloo Gobi
Cabbage and potatoes with burnt chili
Crunchy Spicy Potatoes
Crunchy Spicy Potatoes. Easy potatoes cooked on the stove top and made crunchy with rice flour. Vegan gluten-free Soy-free recipe
Servings: 4
Calories: 144kcal
Ingredients
- 2 tsp safflower or organic canola or other neutral oil divided
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 2 cloves of garlic minced
- 3.5 cups (735 g) chopped potatoes 4 medium, chopped small (1/2 to 3/4 inch)
- 3/4 to 1 tsp salt
- 2 Tbsp or more water
- 2 tsp coriander powder
- 1 tsp garam masala
- 3/4 to 1 tsp cayenne/red chili powder
- 1/2 tsp (0.5 tsp) turmeric
- 1 Tbsp rice flour brown or white
- cilantro for garnish
Instructions
- In a large skillet, add 1 tsp of oil and heat at medium. When the oil is hot, add mustard seeds and fennel seeds and let them sizzle and start to pop. half a minute. Use a lid if the mustard seeds start to explode out of the pan.
- Add garlic and mix in. Cook for 1 minute. Add potatoes and mix to coat. Add salt and water and mix in. Cover and cook the potatoes for 20 to 25 minutes or until tender. Stir once or twice in between and add more water to de glaze if needed.
- In a small bowl, mix the coriander powder, garam masala, cayenne, turmeric and rice flour. Add this to the potatoes and mix well to coat. Add 1 tsp oil and mix well so the potatoes are well coated with the spices and flour. Cook for 2 minutes so the spices and flour get cooked.
- Taste and adjust salt and spice. Garnish with cilantro. Serve hot as a side with dals, rice or flatbread. or fill a sandwich with these potatoes, tomato slices and cheese, grill and serve.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Crunchy Spicy Potatoes
Amount Per Serving
Calories 144 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 456mg20%
Potassium 772mg22%
Carbohydrates 25g8%
Fiber 5g21%
Protein 5g10%
Vitamin A 160IU3%
Vitamin C 23.3mg28%
Calcium 68mg7%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Anna says
February 16, 2015 at 3:13 amI’m really hungry right now, like REALLY hungry ahhah this looks amazing
https://aspoonfulofnature.wordpress.com/
Cassie says
February 16, 2015 at 6:41 amI love potatoes!! This looks divine 😀
sichone says
March 18, 2016 at 8:51 amyou right
Janel says
February 16, 2015 at 6:42 amI was looking for a different way to serve potatoes as a side dish with today’s dinner. Found it! Can’t wait to try this today.
Nicole {VeganShowOff.com} says
February 16, 2015 at 5:45 pmI LOVE potatoes, every and any way! I’ve never tried the rice flour to make them crispy though. I have a ton of rice but no rice flour so maybe I’ll try grinding some up for this recipe!
Nicole {VeganShowOff.com} says
February 18, 2015 at 6:21 pmUpdate: Just made these potatoes and they were ridiculously delicious! The spice mixture was so good and I think I’m going to make my next tofu scramble with this same spice mixture! I’ll tag my unprofessional photo of them on instagram lol
Richa says
February 18, 2015 at 8:03 pmyay! i love your site name 🙂
IR says
February 16, 2015 at 6:52 pmWhat a beautiful presentation!! I like the idea of using rice flour for the crunchiness =)
Ashlae says
February 16, 2015 at 7:25 pmYour Indian recipes are always my favorite. I’ve tried a number of them (with your aloo gobi wrap being my #1 go-to), and now I can’t wait to try these potatoes. I think they’d pair perfectly with a curried tofu scramble. 🙂
Richa says
February 23, 2015 at 2:10 pmAwesome! its a nice surprise to hear from you Ashlae!
Paula says
February 16, 2015 at 11:41 pmI love potatoes!!! And anything Indian / curry flavour is divine….potatoes are the real and the best comfort food and I’m soo going to make this
Caitlin says
February 17, 2015 at 10:42 amthese look damn good, lady.
Denise says
February 17, 2015 at 10:54 pmRicha, what is the shell you have the potatoes in? It looks like a wheat based pita or tortilla and the recipe is supposedly gluten free? What did you use here? I can almost imagine smelling the rich flavor of the potatoes…making me hungry!
Richa says
February 18, 2015 at 8:02 pmthose flatbreads are just a prop 🙂 they are wheat rotis. I have both a wheat and gluten-free roti recipes in my cookbook.
Denise says
February 24, 2015 at 4:26 pmRicha, the potatoes were delicious even tho I didn’t have garam masala I used some Sambahar powder. I’m not sure what you would think of that substitution, but that’s all I had on hand. Is there a recipe for making the garam masala? I have no idea of the nuances of flavor difference between the two powders – maybe you could clarify. Anyway, the potatoes became a little dry as they cooled. I was wondering if you’d have a suggestion for a sauce to help moisten them for making a wrap. Thanks so much! Denise
Richa says
February 25, 2015 at 10:46 amso glad you made them. sambhar powder and garam masala are very different but both will work with potatoes. so you are good to go. Sambhar powder has ground up split peas which might also add to drying up the potatoes. These potatoes are best served fresh or with a dal /lentil soup or some other wet stuff like chutneys, sauces, lemon juice etc.
there will be both garam masala and sambhar powder recipes in my cookbook and eventually on my blog after the book is out.
Jinx says
February 26, 2015 at 3:42 pmI made these crunchy potatoes and we ate them tonight! This will be my new go-to comfort food! Easy and flavorful and great leftovers to put in a sandwich or pop into a soup! WOW! I love your recipes–hard to find vegan with little to no oil for heart patients! Thank you!
Easy Breakfast Ideas says
March 12, 2015 at 6:56 pmThis is foodporn for me! I really liked what you did with potatoes making it spicy makes me want it more. Will try to make one this week. Thanks Richa!
Kaitlin Janisse says
April 23, 2015 at 10:46 amHello! These look amazing! Can you prepare them with no oil do you think?
Richa says
April 23, 2015 at 11:18 amyou can make them without oil. They wont be as crunchy. you can heat them up at high heat towards the end for a few minutes to crisp up a bit.
Shiv says
February 5, 2016 at 10:49 pmI want to see its video. Give me a link
Richa says
February 6, 2016 at 12:25 amI don’t do video recipes right now.
rivkafreeman says
September 25, 2015 at 12:46 pmI would boil the potatoes in water to al dente not falling apart, dice them and coat and cover with the spices, oil and condiments already prepared as a mixture. Place the potatoes rice with the dressing into the wraps . I don’t want to fry anything. I want the full benefit of the antioxidants in the oil. I don’t want to oxidize the oil by heating it. In India you mix potatoes with rice interesting!
Richa says
February 6, 2016 at 10:57 amSure, you can cook them as you like. These are spiced potatoes which are made crunchy with rice flour added towards the end.
Shiv says
February 6, 2016 at 1:57 amIn this dish… We hav to first boil the potatoes rt?
Plz mention it in the ingredients
Richa says
February 6, 2016 at 10:56 amno the potatoes get cooked at step 2.
Shiv says
February 8, 2016 at 10:32 amOoo…
I was about to boil potatoes and do the dish…
Thankyou for ur reply!
jones says
August 7, 2016 at 10:13 amLooks delicious! Could this go as a stand alone dish? Or would that turn out a bit boring?
Richa says
August 7, 2016 at 10:14 amIt depends. I would serve it as a side with curries or some beans.
Lynne says
October 7, 2016 at 6:57 pmI made these tonight and they were delish! I was kind of a weird supper, because I had some left over ham, so we had that with them and some fresh cucumber and served it with my homemade kifer sour cream. It was all so good and the cold cucumber helped with the heat of the spices. SO GOOD. Thank you for all your work.
Patrick says
June 19, 2017 at 12:07 amHi, Do hou think chickpea flour will work to crisp them up?
Thanks, Patrick
Richa says
June 19, 2017 at 10:26 pmIt will be a different texture with chickpea flour. not necessarily too crisp, but just slightly.
Amy Moreno says
July 5, 2018 at 2:07 pmFlavor is great! Very yummy with eggs 🙂 My one year old ate it up! I was only disappointed about the “crunch”. I didn’t get any. I was expecting a “crispy” texture on the outside of the potato and it was more like seasoned potatoes.
Tiffany says
October 10, 2020 at 7:19 amCan I bake this instead of pan frying?
Richa says
October 10, 2020 at 9:54 amYes. For 25-30 mins