Three Spice Potatoes

Three Spice Potatoes

Sometimes I want to make a tasty side dish that I can start and forget about while I’m making the rest of my dinner. Anything roasted or baked tends to fall into this category. Throw it in the oven until it’s done! These potatoes were a big hit with us tonight, and I especially loved them because they were really simple to prepare.

Toasting the spices in the releases their flavor into the oil, and the fresh lemon juice does something magical to the whole thing. Not exactly a technical explanation, I know, but it balances the salt without being overpowering. Just trust me on this one!

Tamarind Lentils - VCON TesterI served the potatoes with naan and tamarind lentils, a test recipe for the PPK’s new cookbook. The lentils were tangy and sweet, perfect alongside the salty, lemony potatoes. I should eat more lentils, and this dish is a great way to accomplish that.

Thanks to Terry for the wonderful lentil recipe. I’m SO going to make this again in the future!

Three Spice Potatoes
Serves two

15 oz Russet Potatoes (about three medium potatoes)
3 Tbs Vegetable Oil
1 tsp Cumin Seeds
1 tsp Black/Brown Mustard Seeds
1/2 tsp Coriander Powder
1/4 tsp Salt
1 Tbs Lemon Juice

Preheat oven to 400º F.

Scrub potatoes and leave skins on. Cut potatoes in half lengthwise, then in half lengthwise again to form four long wedges. Cut each wedge in half widthwise to make chunks. Set aside.

Heat oil in a large, oven proof skillet that has a tight fitting lid. Add spices and salt and mix well, until the seeds begin to pop. Add lemon juice. When the bubbling subsides, add potatoes and toss well to coat with the oil and spices. Make sure the potatoes are resting on their cut sides (as opposed to their skins). Cover and place in the oven for 15 minutes.

Remove pan from oven and use a spatula to loosen potatoes from the bottom of the pan. Turn them so browned sides are up and place back in the oven for another 10 minutes, uncovered, or until potatoes are tender but still hold their shape.

When finished baking, squeeze a bit of extra lemon juice over the top and sprinkle with a dash of salt. Serve immediately.


  1. Emily

    I love roasted potatoes. They are so delicious. Thanks for making me even more excited for the new cookbook… I’m jealous of all the testers =D

  2. michelle crocodile

    can (almost) all types of pans go into the oven? i’m scared to put mine in since i never have!

  3. Lolo

    Thank you so much, everyone!

    Michelle – as long as your pans have heat-proof handles, they should be able to go into the oven. Watch out for anything wood or plastic! If it’s wood, you can wrap the handle in a wet washcloth and then over that in tin foil to protect it!

  4. manoj saranathan

    lovely site.

    here is a 3-spice 1-lentil potato recipe from south india which is really yummy. the three spices are black mustard seeds, turmeric and red chili powder. urad dal (white) is the lentil and cannot be substituted with anything else mainly due to the aroma the combination produces.

    heat oil, then when the mustard seeds pop, add the urad dal (1-2 tsp) and when they brown, add potatoes. I usually boil them ahead but if you chop the potatoes into finer cubes you dont have to. my preference is to cut each medium sized potato into 4 or 5 pieces. once the potatoes brown, you can add turmeric and chili powder and salt it.

  5. Molly

    Tamarind Lentils?!?! Do you have a recipe for those?? I will try some google-fu later, but man that sounds delish (and I, too, need to eat more lentils).

    Hi Molly! It’s a recipe from the book Veganomicon! Great recipe, and the book is worth it, if you don’t already own it. :)

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