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Roasted Baby Potatoes sprinkled with sliced green onions and cilantro

Perfectly Spiced Roasted Baby Potatoes

These perfectly spiced roasted baby potatoes boast golden and crispy skin with a fluffy exterior!
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Course: Side Dish
Cuisine: British Indian
Keyword: roast potatoes, roasted baby potatoes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 238kcal


  • 2lbs baby potatoes
  • 0.5 tsp of each cumin seeds, fennel seeds, coriander seeds
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 0.5-1 tsp chilli powder
  • 0.5 tsp garam masala
  • 1 lime, juice only
  • 2 tbsp green onions, sliced
  • 2 tbsp chopped cilantro/coriander


  • Boil the unpeeled potatoes until soft for about 12-15 minutes depending on the size.
  • Meanwhile toast the seeds in a dry pan for 1 minute over medium heat, crush in mortar or spice grinder until fine. Mix with chilli powder and garam masala.
  • Drain the potatoes and steam dry them, then cut each in half with a large spoon to create rough edges, which will create crispier potato. Toss with 1 tbsp of vegetable oil and season with salt.
  • Broil/grill for 10 minutes on each side. 20 minutes combined.
  • Combine melted butter with the spice mixture and the juice of 1 lime and pour over potatoes. Add more salt if needed. Put back in the oven and broil for 3-5 minutes until golden and crispy. Then sprinkle with green onion and cilantro, toss to combine.


Calories: 238kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 972mg | Fiber: 6g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 50mg | Calcium: 33mg | Iron: 2mg