Nigella’s Indian Roasted Potatoes

At first, I thought the spices were over the top. I contemplated reducing them and adding more oil. In the end, I just followed the recipe without fussing and I must say these were the best potatoes I have eaten in ages. I did not have nigella seeds (I have never cooked with them). The potatoes are best served hot or warm.

I used two small roasting pans, side by side. I don’t have a medium roasting pan.

I don’t really love raw onions, but after macerating in vinegar, the onions were pleasantly delightful!

Nigella's Indian Roasted Potatoes


  • 1kg (2 pounds) waxy potatoes washed, scrubbed and diced into 1-1½ inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds (I did not have them-oops!)
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cayenne pepper or 1/2-1 teaspoon red chilli flakes 
  • 1 head garlic separated into cloves but not peeled 
  • 1 small red onion, finely chopped
  • Juice of 1 lime or half a lemon
  • Salt to taste
  • A handful coriander leaves, chopped to garnish


  1. Prepare potatoes: preheat the oven to 400ºF (200ºC). Place potatoes in a ziplock bag and add the olive oil and all the spices(turmeric, fennel, cumin, nigella, mustard seeds and chilli). Zip the bag and shake to mix potatoes and spices. (do not add more oil)
  2. Roast potatoes: transfer potatoes onto a shallow heavy based roasting pan and scatter the cloves of garlic around them. Roast potatoes 1 hour without flipping them over.
  3. Prepare onions: while potatoes are roasting, place the onion in a small bowl, add the lime juice and season and set aside
  4. Serve potatoes. Remove potatoes from the oven and transfer to a serving dish and sprinkle with some salt. Drain the onions and scatter over the roasted potatoes. Scatter with coriander.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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