Potato samosas are excellent comfort food. The flaky pastry and the frying are part of what make them so satisfying, and also what place them firmly in the treat category.
This recipe came from wanting those same warmly spiced flavours on an ordinary evening. No dough. No frying. Just the heart of it: potatoes scented with cumin and turmeric, turned into a weeknight side dish.
The technique makes all the difference. The potatoes are boiled first, just until tender, then drained and shaken in the pot to rough up their edges. Those rough surfaces turn beautifully crisp in the oven, while the centres stay soft and fluffy. That contrast gives you some of the same satisfaction as a great potato samosa filling, in a much simpler format.
When a recipe has a short ingredient list like this one, the quality of the spices really matters.
The whole cumin from Épices de Cru releases a citrusy warmth the moment it hits the heat. It’s deeply aromatic and noticeably vibrant, which matters when the flavour base is this focused.
The turmeric plays an equally important role. The Pragati turmeric from Diaspora Co. was the spice that launched Diaspora Co. in 2017 and remains their signature. Most commercially available turmeric contains roughly 1–1.5% curcumin. Pragati typically averages 4.5–5%. That higher curcumin content contributes to its deeply golden colour and to turmeric’s well-known anti-inflammatory properties. More importantly in the kitchen, it tastes fresh and alive, with earthy depth and subtle floral notes that hold their own in a simple roast.
Once the potatoes come out of the oven, they’re finished with a squeeze of fresh lime juice and a shower of cilantro. That small hit of acidity sharpens the spices and keeps everything balanced without softening those crisp edges.
A scatter of crispy fried onions or shallots over the top adds savoury crunch and pushes the flavour even closer to a classic potato samosa.
Not a treat. Not a project. Just a tray of excellent roast potatoes bringing a little warmth to the week.
Samosa Roast Potatoes
Serves 4
Ingredients
1 ½ lbs (about 3 medium) Yukon Gold potatoes, cut into 1-inch chunks
2 tbsp canola or other neutral oil
1 tsp Diaspora Co. Pragati turmeric
½ tsp Épices de Cru whole cumin seeds
¾ tsp Diamond Crystal kosher salt
1 tsp fresh lime juice
1 tbsp chopped fresh cilantro
2 tbsp crispy fried shallots or onions
Flaky Maldon salt, to finish
Method
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Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
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Place the potatoes in a pot with enough cold, well-salted water to cover them by 1-inch. Bring to a boil and cook for 12-15 minutes, until they are fork-tender but still hold their shape.
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Drain the potatoes, leaving them in the pot. Return the pot to the burner over low heat for 1 to 2 minutes, shaking gently to evaporate excess moisture and lightly rough up the edges.
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In a small bowl, combine the oil, turmeric, and cumin seeds.
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Transfer the potatoes to the prepared baking sheet. Drizzle with the spiced oil (use a rubber spatula to scrape it all from the bowl) and sprinkle with kosher salt. Toss gently with a spatula to coat evenly.
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Roast for 25-30 minutes, turning halfway through, until they golden and crisp at the edges.
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Remove from the oven and immediately sprinkle with lime juice, cilantro, and fried shallots. Finish with flaky Maldon salt to taste.
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