Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 tbsp (30ml) vegetable oil, plus more for drizzling
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece of fresh ginger, peeled and grated
  • 1 tbsp (15ml) curry powder
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) turmeric powder
  • ½ tsp (2.5ml) chili powder (optional)
  • 1/4 tsp (1.25 ml) cayenne pepper (optional)
  • 1 tsp (5ml) salt, plus more to taste
  • ½ tsp (2.5ml) black pepper, freshly ground
  • 2 tbsp (30ml) fresh cilantro or parsley, chopped, for garnish

Instructions:

  1. Peel and chop the potatoes into even-sized chunks.
  2. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook until just fork-tender (about 8-10 minutes). Be careful not to overcook!
  3. Drain the potatoes thoroughly in a colander. Return them to the pot and gently toss or shake to rough up the edges. You can even lightly mash a few with a potato masher.
  4. While potatoes boil, heat the oil in a large skillet over medium heat. Add the onion and cook until softened (about 5 minutes). Add the garlic and ginger and cook for another minute until fragrant.
  5. Stir in the curry powder, cumin, turmeric, chili powder (if using), cayenne pepper (if using), salt, and pepper. Cook for 30 seconds until fragrant.
  6. Pour the spice mixture over the potatoes in the pot. Toss gently to coat evenly.
  7. Preheat oven to 400°F (200°C). Spread the potatoes in a single layer on a large baking sheet. Drizzle with a little extra oil.
  8. Roast for 40-50 minutes, flipping halfway through, until golden brown and crispy. These are the best Crispy Spiced Potatoes.
  9. Garnish with fresh cilantro or parsley and serve immediately.