Spicy Curried Potatoes
Updated Oct. 8, 2025
- Total Time
- About 1¼ hours
- Prep Time
- 5 minutes
- Cook Time
- About 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds medium Yukon Gold or all-purpose potatoes, not peeled
- 2tablespoons light sesame oil (see Tip), coconut oil or vegetable oil
- Coarse salt, to taste
- ½cup/2 ounces coriander seeds
- 15or so dried red chiles (such as Kashmiri), to taste (optional)
- 1½teaspoons cumin seeds
- 1½teaspoons mustard seeds
- 1½teaspoons fenugreek seeds
- 1½teaspoons black peppercorns
- 15 to 20curry leaves (optional), dried or fresh
- 3tablespoons turmeric powder
For the Potatoes
For the Curry Powder
Nutritional analysis per serving (6 servings)
215 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 5 grams protein; 408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the potatoes: To a large pot, add the potatoes and enough water to cover by 2 inches. Bring to a boil and cook until the potatoes are tender but firm, 15 to 20 minutes.
- Step 2
While the potatoes are cooking, prepare the curry powder: In a small bowl, mix together the coriander, chiles (if using), cumin seeds, mustard seeds, fenugreek seeds and peppercorns.
- Step 3
If you are using fresh curry leaves, dry them briefly (4 to 5 minutes) in an ungreased frying pan over low heat, tossing occasionally. Working in several batches, if necessary, add the curry leaves, if using, and the spice mixture to a blender or spice mill and grind to a fine powder. Return to the bowl and stir in the turmeric. This makes about ¾ cup/4 ounces curry powder. If not using right away, transfer the curry powder to an airtight jar, cover tightly and store in a cool place.
- Step 4
When the potatoes are done, drain and peel them. Cut the potatoes into 1½-inch-thick slices and put them in a bowl. Sprinkle 2 tablespoons curry powder over the potatoes while they are still warm. Sprinkle 3 to 4 tablespoons water over them and toss carefully to coat potato pieces evenly with the spice mixture. Set aside for 15 minutes to allow the potatoes to cool.
- Step 5
Heat the oil in a kadhai or large (12-inch) nonstick skillet or well-seasoned cast-iron pan over high for 2 minutes. Add the curried potatoes and sprinkle with salt to taste. Reduce heat to medium to medium-high and fry the potatoes, turning them occasionally, until nicely browned, 12 to 15 minutes. The potatoes will develop a crisp crust when brown.
- Step 6
Serve warm, at room temperature or cold.
- Sesame oil commonly used in South Asian cooking is lighter in color and taste than toasted sesame oil and is available online or in South Asian markets.
Private Notes
Comments
Reading this recipe (which has caught my interest) I am wondering... WHY do you need to peel the potatoes? My ex-husband was /is an expert studying the potato. The peel (especially the red potato and yukon gold varieties) are know the contain many invaluable vitamins and enzymes. They also can provide a delightful crispy texture when fried?
I don't think the curry powder will adhere to the skin, and cook in, as much as it will with the starchy uneven surface of a peeled potato. You could peel the potatoes, chop the peel and chuck it in, as well, to get the best of both worlds
Commenters have outdone themselves with this one. Nobody's actually tried the recipe but everyone has an opinion. Mostly about why it's wrong. Here's a suggestion: try your variation and report back.
The spice mix was good, although now I have to replace my stock of coriander seeds. I tried making it just like the recipe and it was okay, but next time I might just cube the potatoes, toss them in the oil and salt, then coat with the curry mix and roast them.
I had a lot of trouble with this recipe. The curry I made - and I followed directions to a T - was tasteless. I boiled the potatoes which were all purpose. Two lbs is two big Idahos. I cut them so that they would yield 1.5 slices after boiling. I let them drain, then added 4 tablespoons water and the curry powder. The potatoes were in a soft state by then. I fired them in a well seasoned cast iron 12 inch skillet with light sesame oil. Two tablespoons was not enough oil. The skillet was on high and I moved it to medium-medium high. For 12 minutes i got nothing but smoke. My alarms went off. The Brinks agency called me because of the critical smoke alarm. I calmed them down. My husband turned off the house alarms. THEN, I finally tasted the potatoes. Yes, they were burned a bit. But the problem was that they were so dry I almost choked. Too dry. I MUST have done a lot wrong. But help me out here. I followed the recipe. I am a cook with 35 years experience. And rather good family and friends feedback. This was the worst recipe I’ve ever attempted.
Knockout side dish! I wasn’t crazy about frying during a dinner party, so I roasted sliced, unpeeled baby potatoes the day before, smashed to expose more flesh, then coated with excellent spice mix/water. Cooled and in the fridge overnight to reheat at 400 and broiled to crisp. It disappeared. Thank you, NYT.