These Masala Roast Potatoes take the humble frozen roastie to an entirely new level. With a richly spiced masala sauce, tangy quick-pickled onions, and a cooling drizzle of yoghurt, this dish is vibrant, flavour-packed, and perfect for sharing. It’s the ultimate blend of comfort food and bold Indian-inspired flavours, all while being surprisingly easy to make. Whether you’re hosting friends or elevating a midweek meal, these Masala Roast Potatoes will steal the spotlight.
Table of Contents
- Ingredient Breakdown
- Perfect Roast Potatoes
- Building a Bold Masala Sauce to Elevate the Roast Potatoes
- Quick-Pickled Onions: A Tangy Counterpoint
- Masala Roast Potatoes: Assembling the Dish
- Making Masala Roast Potatoes Vegan-Friendly
- How to Serve your Masala Roast Potatoes
- A Dish for Any Occasion
- More Potato Recipes
Ingredient Breakdown
- Frozen roast potatoes: The base of this Masala Roast Potatoes recipe—crispy, golden and convenient.
- Vegetable oil: Essential for sautéing the onions and unlocking the spices.
- Onions: Finely chopped onions form the foundation of the masala sauce with their natural sweetness.
- Ginger paste and garlic paste: A classic pairing that adds depth and warmth to the sauce.
- Garam masala: This aromatic spice blend gives the sauce its distinct Indian flavour.
- Ground cumin: Earthy and nutty, it balances the spices beautifully.
- Ground coriander: Adds subtle citrus notes and enhances the masala’s complexity.
- Kashmiri chilli powder: Mild heat with a vibrant red hue—essential for a rich, appetising sauce.
- Ground turmeric: Contributes its golden colour and earthy undertones.
- Passata: Smooth, rich tomato base that binds the sauce.
- Brown sugar: Balances the spices with a touch of sweetness.
- Red onion and lemon: The quick-pickled onions provide tangy contrast and crunch.
- Natural yoghurt: A cooling drizzle to balance the spices. Alternatively, swap this for vegan alternatives.
- Fresh coriander: A finishing touch of brightness and colour.
Perfect Roast Potatoes
Roast potatoes are the cornerstone of this dish, so getting them right is crucial. Using frozen roasties not only saves time but also ensures consistently crispy results. While they bake in the oven, you’ll have plenty of time to prepare the rest of the dish. Look for high-quality frozen roast potatoes for the best texture—they should be fluffy inside and golden and crispy outside.
The key to elevating these roast potatoes lies in the masala sauce. While the potatoes bake, the masala comes together in just a single pan, making this recipe a multitasking dream.
Building a Bold Masala Sauce to Elevate the Roast Potatoes
The heart of this Masala Roast Potatoes recipe is the sauce. It’s rich, spiced, and perfectly balanced—a sauce that could easily stand on its own with naan or rice. Here’s how it all comes together:
- Start by caramelising the onions. This step is worth the patience—it builds the deep, sweet flavour that underpins the sauce. Adding ginger and garlic paste at just the right moment ensures their bold flavours don’t burn but meld beautifully with the onions.
- When you add the spices, work quickly and stir constantly. The heat releases their essential oils, intensifying their aromas. Be careful not to scorch them, as spices like turmeric and garam masala can turn bitter if left too long in the pan.
- Next comes the passata. Its smooth texture provides the perfect base for the masala, while a touch of brown sugar balances the acidity and spices. Letting the sauce simmer allows the flavours to meld and thicken, creating a velvety consistency that clings to the roast potatoes.
Quick-Pickled Onions: A Tangy Counterpoint
Quick-pickled onions are the unsung hero of this Masala Roast Potatoes recipe. They cut through the richness of the masala with their sharp, citrusy tang and add a delightful crunch. The process is effortless: slice, scrunch with salt and lemon juice, and let them sit while you prepare the rest of the dish. By the time the roast potatoes are ready, the onions will have softened just enough, their punchy flavour perfectly balanced.
If you have leftovers, these pickled onions are incredibly versatile. Use them to top tacos, salads, or even toast—they’re a kitchen staple that takes minutes to make but elevates any dish.
Masala Roast Potatoes: Assembling the Dish
Plating these Masala Roast Potatoes is as satisfying as eating them. Start with a generous layer of warm masala sauce spread across a large serving plate. Pile the crispy roast potatoes on top, letting them nestle into the sauce while maintaining their crunch.
Drain the pickled onions and scatter them over the potatoes, adding pops of vibrant purple. Finish with a cooling drizzle of yoghurt and a sprinkle of freshly chopped coriander for colour and freshness. The result? A stunning dish that looks as good as it tastes.
Making Masala Roast Potatoes Vegan-Friendly
This Masala Roast Potatoes is adaptable. To make the dish vegan, simply swap the natural yoghurt for vegan yoghurt (coconut yoghurt works really well) or tahini thinned with a bit of water. Both options provide the same creamy contrast without compromising on flavour.
For an added twist, you could sprinkle toasted sesame seeds or crushed roasted peanuts for extra texture. This flexibility makes these Masala Roast Potatoes a crowd-pleaser, catering to various dietary preferences without losing their appeal.
How to Serve your Masala Roast Potatoes
These Masala Roast Potatoes shine as a centrepiece, but they also pair beautifully with other dishes. Serve them alongside grilled meats, roasted vegetables, or a fresh green salad for a complete meal. For a truly indulgent spread, consider pairing them with buttery naan or fluffy rice to soak up every drop of that luscious masala sauce.
If you’re hosting a gathering, masala roast potatoes are perfect for sharing. The vibrant colours, bold flavours, and interactive plating make them a dish that guests will talk about long after the meal.
A Dish for Any Occasion
These Masala Roast Potatoes bring warmth and spice to any table, whether it’s a casual family dinner or a festive celebration. Their versatility makes them ideal for experimenting—add a handful of roasted chickpeas for protein or a drizzle of tamarind chutney for an extra layer of tanginess.
No matter how you serve them, one thing is certain: masala roast potatoes are a recipe worth repeating. They’re easy, flavourful, and guaranteed to impress, proving that even the simplest ingredients can create something extraordinary.
More Potato Recipes
- Harissa Tahini Potato Salad: This is not your average potato salad! This version features tender potatoes tossed in a spicy harissa and creamy tahini dressing, adding a Middle Eastern twist to this classic dish.
- Kimchi Potato Rosti: If you have leftover potatoes and kimchi, make this recipe, which combines the crispiness of a traditional potato rosti with the bold, tangy flavours of kimchi.e dish that pairs well with everything from grilled meats to vegetarian mains.
- Sticky Tahini Butter Sweet Potatoes: For a sweet and savoury treat, try these Sticky Tahini Butter Sweet Potatoes. These are roasted until tender and coated with a luscious mix of tahini and butter, offering a rich, nutty flavour that’s perfectly balanced with a hint of sweetness.
- Crispy Parmesan Potatoes: If you love a good crunch, these Crispy Parmesan Potatoes are a must-try. Coated in a generous layer of Parmesan cheese and roasted to perfection, they offer a deliciously crispy exterior with a soft, fluffy centre. Ideal as a side or a snack!
- Lemon Roast Potatoes: Bright and zesty, these Lemon Roast Potatoes bring a refreshing twist to the classic roast potato. Infused with the tang of fresh lemon juice and aromatic herbs, these potatoes are roasted until golden and crispy, making them a fantastic accompaniment to any meal.
Masala Roast Potatoes
Roast potatoes, but with a vibrant, flavour-packed twist. This recipe takes the humble frozen roastie and elevates it with a richly spiced masala sauce, quick-pickled onions, and a cooling drizzle of yoghurt. Perfect for sharing, it’s an easy yet impressive dish that brings a taste of India to your table. Best of all, it’s adaptable—swap the yoghurt for tahini or vegan yoghurt to make it completely plant-based.
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
For the quick-pickled onions:
- 1 red onion, thinly sliced
- 1 lemon
For the masala roast potatoes:
- 900g frozen roast potatoes
- vegetable oil
- 2 onions, finely chopped
- 2 inch fresh ginger, minced
- 2 tbsp garlic paste
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp Kashmiri chilli powder (see Notes for substitutes)
- 1 tsp ground turmeric
- 800g good-quality passata
- 1–2 tbsp brown sugar (to taste)
To garnish:
- 2–4 tbsp natural yoghurt (or see Notes for vegan options)
- 1 small handful of fresh coriander, finely chopped
Instructions
- Place the sliced red onion in a bowl. Squeeze over the lemon juice, add a generous pinch of salt, and scrunch the mixture with your hands until the onions soften slightly. Set aside to quick-pickle while you prepare the rest of the dish.
- Heat your oven and cook the frozen roast potatoes according to the package instructions. This step is hands-off, leaving you free to work on the sauce.
- Heat a generous splash of vegetable oil in a medium saucepan over medium heat. Add the chopped onions, season with a pinch of salt, and cook, stirring occasionally, for 10 to 15 minutes until golden and caramelised.
- Stir in the ginger and garlic pastes, cooking for 1 minute until fragrant. Add the garam masala, cumin, coriander, Kashmiri chilli powder, and turmeric, stirring constantly for about 30 seconds—be careful, as ground spices can burn quickly!
- Pour in the passata and add the brown sugar. Bring the mixture to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, or until the sauce thickens slightly. Remove from the heat and set aside.
- Once the roast potatoes are golden and crispy, it’s time to plate. Spread the warm masala sauce onto a large serving plate or platter. Pile the roast potatoes on top. Drain the quick-pickled onions and scatter them over the potatoes. Finish with a drizzle of yoghurt and a sprinkle of fresh coriander. Serve immediately and enjoy.
Equipment
Buy Now → Notes
- For a vegan option, substitute the natural yoghurt for coconut yoghurt or good-quality tahini mixed with a little water for a creamy consistency.
- Kashmiri chilli powder adds a vibrant red hue and mild heat. If unavailable, substitute with a mild chilli powder.
