Smashed Curry Roasted Potatoes
These golden curry roasted potatoes are crispy on the outside and fluffy on the inside. They come together as the perfect side or starter using a few simple pantry staple ingredients.
It’s bound to be a winner because, let’s face it, who doesn’t love potatoes?! They’re a cross between Bombay potatoes and more traditional smashed potatoes.
So next time you want to serve something different that can be a great way to start a dinner party or have it as a side with a curry, these Indian spiced potatoes will be your new go-to way of roasting potatoes.
Which potatoes are best for curry baked potatoes?
To get a tender and perfectly crispy result, it’s best to use a waxy potato for this recipe. They hold their shape well after boiling and roasting and don’t turn into a mash because they have less starch.
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Alternatively, find a potato that is an all-purpose potato, as they will work fine as well. Just make sure you keep away from starchy floury potatoes. We’re not mashing mashed potatoes and want these beauties to stay together even after being lightly pressed mid-way through baking.
How do you get crispy roast potatoes?
Boiling potatoes before baking them helps moisture escape faster, leaving a thicker crust. The other trick is to let them steam off the excess moisture once they’re cooked for around 7-10 minutes. As steam = water. The less there is, the better.
When you also lightly mash the potatoes 15 minutes into the roasting time, it increases their surface area without falling apart completely. All you need to do is push them just to pop a little and create more surface area to touch the baking dish, creating more opportunity for crispiness.
What can you eat this dish with?
These potatoes can be enjoyed on their own or with the following suggestions to make it a complete meal.
- Fermented vegetables
- A simple mixed salad
- Cauliflower Lentil Tacos
- Homemade Vegan Naan
- Creamy Red Lentil Curry
- Vegan Dal Makhani (Black Lentil Dal)
- Vegan Palak Paneer with Sweet Potato
- Spiced Quinoa and Eggplant Rolls
You can serve the potatoes as a breakfast option with some sliced avocado on the side, and a diced tomato tossed through.
Tips for making the best curry spiced roast potatoes
I share lots of tips throughout this post for this recipe; however, here are my key takeaways for things that I haven’t mentioned anywhere else.
- You can either peel the potatoes or leave the skins on. This is entirely up to you. I like to leave the skin on for extra fibre if the potatoes are easy to wash.
- Bring the potatoes to a boil in cold water. That way, they will cook evenly.
- Add half a teaspoon of salt to the water as it helps to increase the temperature of the water and, of course, seasons the potatoes at the same time.
- When you’re adding the potatoes to your baking dish, make sure that there’s a little space between each piece of potato so that they have room to bake rather than steam.
- For added protein (and texture), add a drained and washed can of chickpeas when you put them in the oven the second time.
- Be careful not to burn the curry leaves when you fry them so don’t heat the oil too high. Keep an eye on them when they’re frying.
The ingredients needed for this recipe
Our hero ingredient. I have covered many areas of which potatoes to use and how to get the most out of them earlier in the post. Potatoes are delicious on their own, but when you add a few additional spices, they’re taken to another level!
A neutral oil like rice bran, grapeseed, sunflower, avocado, or vegetable is best for this recipe. I wouldn’t recommend olive oil or coconut as it will change the overall flavour of the dish.
This is probably one of my favourite pantry staple ingredients. So much so that I can get a little heavy-handed with it. If you feel that the amount of garlic powder in this recipe is too much for you, reduce the amount that you use. I find that it boosts flavour in dishes instantly!
Besides the potatoes, this is the other key ingredient to get the flavours right in this dish. Curry powders vary from brand to brand and what kind of curry powder it is. So please keep that in mind when making this dish. It may not be a 100% replica of my dish. The one that I use is made up of coriander seed, turmeric, cumin, yellow mustard, fenugreek, and black peppercorns.
Don’t mistake curry leaves for the powdered version of curry powder. They’re two completely different ingredients. Confusing, I know. These are not essential but add great complexity and citrusy notes to the dish that will take it to another level. I like to use fresh curry leaves because they’re flavourful and crisp up beautifully when fried in oil. You can substitute it for dried curry leaves, but the method won’t be the same. Add them in with the potatoes and bake them at the same time.
The amount of chilli powder you use will depend on two factors. How spicy you like your food, and if the curry powder you’re using already has chilli. I usually buy a mild curry powder and then add as much (or as little) heat as I like.
Salt will bring the whole dish together and enhance all the beautiful fragrant aromatics in this dish. Adjust the seasoning to your liking.
This recipe is gluten-free, nut-free, soy-free, packed with flavour, easy to make, and will be a total crowd-pleaser!
I love to pair these curry-flavoured roast potatoes with dollops of coconut yoghurt, fresh sliced red chillies, coriander / cilantro leaves, and their finely chopped stems. All these additions just finish it off beautifully. I hope you love this recipe as much as I do.
Other recipes you’ll love:
- Red Lentil Stew with Potatoes and Peas
- Vegan Palak Paneer with Sweet Potato
- Creamy Vegan Potato Gratin
- Creamy Vegan Cauliflower Bake (7 Ingredients)
- Creamy Red Lentil Curry (Vegan-Friendly)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your recipe photo on Pinterest.Print
Smashed Curry Roasted Potatoes
- Prep Time: 10 minutes
- Bake Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4
These golden smashed curry roasted potatoes are the perfect side or appetiser. Packed with flavour and easy to make, they’ll certainly be a crowd-pleaser!
- 1 kilo / 2.2 pounds potatoes*
- 1½ teaspoons salt
- ⅓ cup / 65ml neutral oil (we use rice bran oil)
- ¼ cup fresh curry leaves (loosely packed)
- 1 tablespoon garlic powder
- 1½ tablespoons curry powder
- ¼ teaspoon chilli powder (or to taste)
- Coconut yoghurt
- Coriander / cilantro, leaves and stems finely chopped
- Red chilli, finely sliced
- Preheat the oven to 200 degrees Celcius fan-forced (390 degrees Fahrenheit).
- Peel and wash the potatoes and cut into larger bite sizes pieces.
- Add them to a pot with ½ teaspoon of the salt and cover with cold water. Cover enough so there’s about an extra inch of water covering them. Bring them to a boil on high heat, and once simmering, cook for another 8-10 minutes. You want a fork to go through without any resistance but not fall apart.
- While the potatoes cook: Add the oil and curry leaves to a frypan or skillet on medium heat and heat until the curry leaves start to sizzle. Once they have slightly curled and become translucent, remove the pan from heat. This will take anywhere from 1.5 minutes to 3 minutes. (see image above of the fried curry leaves for reference)
- Over a large bowl, strain the oil into the bowl and place the curry leaves on a plate with some paper towel and set aside.
- To the oil, add the garlic powder, curry powder, chilli powder, and salt and mix to combine well.
- Once the potatoes are done, strain them and let them sit in the colander to release as much of the steam as possible for around 10 minutes.
- Add the potatoes to the bowl with the spices and oil and carefully toss them to completely coat them.
- Spread them out on a large baking tray or sheet pan and make sure that all the potatoes are spread evenly and not on top of each other. You also don’t want them touching so that they can roast rather than steam.
- Place into the oven and bake for 15 minutes. Pull them out and with a potato masher (or something with a flat surface), push the potatoes down lightly to expose some of the insides of the potatoes. Don’t mash them!
- Place them back in the oven and roast for another 15-20 minutes. Keep an eye on them towards the end to make sure that they don’t burn.*
- Remove them from the oven, and serve on the plate with the optional toppings.
Potatoes: It’s best to use a waxy potato for this recipe. Alternatively, find a potato that is an all-purpose potato, as they will work fine as well.
Roasting potatoes: The potatoes will vary slightly on how quickly they bake. It has to do with potatoes’ starch and sugar content, varying seasonally, their age, and how they have been stored.
Please see tips and tricks earlier in the post to get the best results.
This recipe was originally posted in June 2017. It was altered and updated in August 2022.
- Diet: Vegan
This is a gorgeous recipe for a special family meal. Always looking for elegant looking potato and rice dishes. Thank you for sharing!
You’re very welcome! They’re certainly worth sharing 🙂
Hi there, when do you add the oil? Thanks, s
Hi Sonia, sorry! You add it in step three with the rest of the ingredients.
My fave dish 🙂 !! In India we also add turmeric powder + cumin powder.
I love potatoes in any shape or form and these look delicious 🙂
Sorry, just saw your comment, Chelsey. Ha! We do too 🙂 Thanks