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Indian-Spiced Potatoes Anna

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  • Prep 20 min
  • Total 40 min
  • Servings 6
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Jazz up a simple layered potato dish with adventuresome Indian spices.
Created Jul 30, 2014
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  • 3 lb (1.5 kg) unpeeled russet potatoes, scrubbed
  • 1/2 tsp (2 mL) salt
  • Freshly ground black pepper
  • 1 tsp (5 mL) garam masala
  • 4 tbsp (60 mL) butter, melted
  • 1 tbsp (15 mL) chopped fresh chives


  • 1
    Heat oven to 450ºF. Slice potatoes thinly to about 1/8-inch (3 mm) thickness using a mandolin or food processor. Pat the potato slices dry with a towel
  • 2
    In a small bowl, combine the salt, pepper and the garam masala. In another small bowl, have the melted butter ready with a pastry brush. Have all your ingredients ready near your stove top.
  • 3
    Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat. Spoon 2 1/2 tablespoons of butter into the pan and swirl to coat. Lay a layer of potatoes, slightly overlapping to cover the bottom of the pan in circular, concentric pattern. Brush with butter over and season with a pinch of the salt/pepper/spice mixture. Repeat adding layers of potatoes, butter and spice mixture until you've used all the potatoes. On top of the last layer of potatoes, brush with butter one last time. By this time, the bottom layer should be busy crisping.
  • 4
    Carefully cover the pan tightly with a lid or tin foil and bake at 450 for 20 minutes. Uncover and bake for another 20 minutes, until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the centre. Remove from the oven. If necessary, use a spatula to loosen the edges and the bottom layer from the pan. If you want to serve the potatoes in the pan at the table, use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like a pizza). Or you can invert your potato cake onto a large plate and serve upside down!

Expert Tips

  • Tip 1
    Substitution: If you don't have garam masala, feel free to use a blend of ANY combination of the following spices: ground coriander, ground cinnamon, ground cardamom, nutmeg (just a pinch) and cumin to make up 1 teaspoon of spice blend. One of our favourites is simply 1/2 teaspoon ground coriander and 1/2 teaspoon ground cinnamon. Feel free to experiment with your spices!
  • Tip 2
    Tip : Gather all ingredients as potatoes will turn brown once sliced. Potatoes are to be washed, but not peeled. When slicing potatoes, be sure potatoes are as even of a thickness as possible for even cooking.
  • Tip 3
    Tip: Be sure to place the potatoes in a pan that is oven-safe; handle and all. Scissors, pizza cutter or serrated knife work well to cut potatoes for serving.

Nutrition Information

No nutrition information available for this recipe
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