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Indian-Spiced Roasted Potatoes with Quick Pickles

4 to 6 Servings

50 minutes

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Aloo chaat is a South Asian street food that combines potatoes, typically fried, with myriad spices, chutneys and other ingredients, such as fried noodles, for a wide range of flavors and textures. The popular snack inspired this recipe in which we roast rather than fry the potatoes. We make quick-pickled onion and cucumber to pile on top of the potatoes and add a hit of fresh flavor, color and crispness. Tangy-sweet tamarind chutney seasons the potatoes before roasting and also is great for drizzling at the table. Look for it sold in jars or bottles in Indian grocery stores or in the international aisle of the supermarket, but don’t mistakenly buy tamarind paste, which is unseasoned tamarind pulp.

4 to 6



Don’t forget to mist the baking sheet with cooking spray. The sugar in the tamarind chutney tends to make the potatoes stick, so oiling the pan helps ensure that they release.

50 minutes


  • 1

    small red onion, halved and thinly sliced

  • ½

    English cucumber, halved lengthwise, seeded and thinly sliced


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Jon S.
July 12, 2022
So Much Flavor!
Due to local grocery lameness and a small time window, I was stuck faking it with regular ol' chutney and a tablespoon of lime juice. Still delicious.