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Oven Baked Potato Curry

Potato dry curry is a crunchy, spicy Indian potato fry. A mess free, oven baked potato curry tastes as good as stovetop curry and a great side for any meal.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 3
Author Usha Rao


  • 2 medium to large Potatoes approx. 500grams
  • 1 – 2 tbsp. Oil check note below
  • ½ small – medium Onion sliced (I used red onion)
  • 1 Long Green Chili cut into 4-5 pieces (opt.)
  • 1 tsp. Chili Powder
  • 1 tsp. Salt
  • ½ tsp. Hot Madras Curry Powder
  • 1 tsp. Coriander Powder
  • ¼ – ½ tsp. Garlic Powder I used ½ tsp

Additional Seasoning

  • ¼ tsp. Chili Powder Add only if required and adjust to taste
  • ¼ – ½ tsp. Salt adjust to taste
  • Cilantro chopped


  • Preheat the oven to 425 Line a baking sheet with aluminum foil and grease it.
  • Peel and cut potatoes into cubes. I cut each potato into 30 – 36 pieces.
  • Soak them in water until ready to use. This step can be skipped. This avoids the discoloration of potatoes and also helps remove some excess potato starch. I soaked for 30 minutes but can also soak for longer period. When ready to bake, remove potatoes from water and pat dry with paper towels.
  • In bowl prepare the marinade by mixing together oil and all the spices except the ingredients listed under additional seasoning.
  • Add potatoes, onions, green chilies to spiced oil and toss.
  • Spread the potatoes on baking sheet, picking out the onions and chilies. Keep aside the onions and chilies. OR when tossing the potatoes with spices, do not add onions and chilies. Once the potatoes are arranged on the baking sheet, add onions and chilies to the bowl of spice mixture and toss to coat the spices. Keep aside.
  • Bake potatoes in preheated oven, middle rack for 38 – 40 minutes or until potatoes are soft and evenly baked, stirring 2-3 times in between. I stirred 12 minutes, 24 minutes and 32 minutes into baking.
  • Twelve minutes into baking, add onion and green chilies to baking sheet, toss the potatoes and continue baking. Do not forgot to stir 24, and 32 minutes into baking.
  • Remove from the oven, taste and add more seasoning if required. I sprinkled ingredients listed under additional seasoning and mixed well. When served with rice, these potatoes were moderately spiced.
  • Serve with rice or as a side dish, with roasted / baked chicken or meats. These can also be served as a snack.


  • Oil – I used 2 tablespoon of oil when baking these potatoes but I have also baked with 1 – 1 ½ tablespoon of oil. I would recommend 2 tablespoon oil. I personally prefer more oil in potatoes as this gives potatoes a crispy surface.
  • Onions – I usually do not add onions to oven baked potato fry as onions brown lot faster than potatoes.  However, I did this as I wanted to replicate stovetop potato fry.  If you like caramelized brown onion, add onions along with potatoes.  Else add 15 – 18 minutes into baking.
  • Temperature & Bake Time – Temperatures vary from oven to oven. When baking for the first time keep an eye on the potatoes, especially during the last few minutes of baking. Baking time varies depending on the size of the potato pieces. I baked potatoes at 400 F and at 425 F. Baking at these levels worked for me but the bake time varied by few minutes. Check the potatoes and bake for a longer time if required.
  • Spices – I prefer garlic powder when baking but you can use fresh minced garlic. I didn't use cumin powder but recommend to enhance the flavor of the curry.