Indian-Spiced Breakfast Potatoes

bowl of indian spiced breakfast potatoes

Our Indian-spiced breakfast potatoes are seasoned with garam masala, cumin and cayenne for a spicy take on the usual home fries.


  • 11.5 pounds (500-700g) red potatoes or baby red potatoes , with skin on
  • 1/2 of a small yellow onion – diced 1/4 inch  
  • 1/2 of a green pepper– diced 1/4-inch 
  • 1 tsp minced garlic
  • 4 tsp garam masala 
  • 2 tsp cumin
  • 1 tsp cayenne (less if you desire less heat)
  • Salt to taste
  • 2 tbsps unsalted butter
  • 1 tbsp olive oil
  • 1/4 cup water


  1. Mix garam masala, cumin and cayenne in a small bowl.
  2. Cut potatoes in half lengthwise. Cut each half in two lengthwise, then cut into 2 inch pieces.
  3. Place potatoes in a large sauce pan and fill with water until covered.  Add about a tablespoon of salt to the water.
  4. Spoon 2/3 of the spice mixture into the saucepan with potatoes and stir. Reserve the remaining 1/3 for frying the potatoes.
  5. Bring potatoes up to a boil on medium-high heat and boil for 8-10 minutes until you can easily pierce potatoes with knife, but not so soft it falls apart. 
  6. Remove potatoes from heat, drain, and place on plate to cool.  
  7. Once cooled, cover potatoes with plastic wrap and refrigerate for at least 8 hours for maximum crispiness. 
  8. Remove potatoes from refrigerator and cut each piece in half once more.
  9. In a 12-inch non-stick frying pan, melt the butter with the olive oil over medium-high heat.
  10. Once the oil is shimmering, place the potatoes in the pan season with salt. Fry for 3-5 minutes.  Then turn the potatoes over and fry for 3-5 minutes more. Keep doing this until most sides of the potatoes are browned.
  11. Add in the 1/3 remaining spices, garlic, onions and green bell peppers and stir or flip to combine with potatoes. 
  12. Season again with salt and saute. When the onions and peppers begin to brown and lose steam, add in a 1/4 cup of water to help caramelize. Stir or flip everything around and saute until onions have browned and peppers are blistered and soft. 


*If you want a little less heat, adjust the cayenne to your taste!

*Inactive time: It takes about 8 hours to chill potatoes and gelatinize after par-boiling.  If you don’t have time to chill them the night before, you can still cook them.  The texture will be softer, but they will still taste good.

Keywords: breakfast potatoes, home fries, Indian, breakfast