We love potatoes, especially my Garlic Air Fryer Potatoes and these masala potatoes. These masala potatoes are perfect as a side with meals, to eat as a snack, or serve as an appetizer when you're hosting. Plus, they’re so easy to make: all you need is an air fryer (or an oven), some seasonings, corn starch, and olive oil!
If you have never used an air fryer, I highly recommend it. It saves time, is great for reheating crispy foods, and is so easy to use. The one I have is the Bella Pro Series which I bought on sale from Best Buy a while back. However, I have heard great things about the Ninja and the Instant Pot air fryers.
If you don’t have an air fryer, you can roast these in the oven as well. Roast at 400 F for about 15 minutes, flipping halfway, and roast for another 15 minutes until the potatoes are crisped on the edges and lightly browned.
How to make masala potatoes
- First, cut the potatoes in halves. The smaller pieces help them crisp better.
- Next, we want to remove the starch. To do this, rinse the potatoes and immerse them in a large bowl of cold water and soak for 5 minutes. Then move the potatoes around in the water with your hands, then drain. You will see the water is foggy (that’s the starch)! Rinse the potatoes in cold water again and drain. Let them dry by wrapping them in a clean cloth or paper towel.
- In a large bowl, add the halved potatoes and coat them in oil, chaat masala, and turmeric. Use your hands to mix and coat each potato well. Then, we add corn starch. This sounds odd, I know, but they’re not the same! The corn starch helps to add a layer of crispness to the potatoes. Sprinkle the cornstarch on the oiled potatoes and evenly coat. Then add the seasonings except for the salt and coat well. I recommend adding salt at the end. You don't have to do this; however, the salt releases moisture which will won't all for the crispy edges.
- Spread the potatoes in the air fryer basket without any overlapping. Air fry at 400 F for about 15 mins, then flip and cook for another 15 mins. The cook time varies depending on the size of your potatoes. Cook an additional 5 minutes at a time to reach your browned preference. Take them out in a large bowl and season with salt.
These masala air fryer potatoes pair well with South Asian cuisines as a side dish, a snack, or as an appetizer for hosting your next party! You can serve these with ketchup, my cilantro chutney recipe, tamarind chutney recipe, or raita (a yogurt cucumber dip)!
Other Appetizer Recipes
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Air Fryer Masala Potatoes
- 1 24 oz bag baby potatoes quartered
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 4 cloves garlic grated
- 1 tablespoon corn starch
- 1 teaspoon chaat masala
- ½ teaspoon turmeric powder
- 1 squeeze of lemon juice
- ¼ teaspoon ground sea salt
- Transfer the cut potatoes to a large bowl of cold water and soak for 5 minutes. Swirl them around then drain the starch out. Rinse them again in cold water and drain. Dry them in a clean towel or paper towels until thoroughly dried.
- In a large bowl, coat the potatoes evenly with the oil. Add the grated garlic, turmeric, and chaat masala and combine well. Sprinkle the cornstarch mixture over the potatoes, then toss again until they’re evenly coated. Spread the potatoes out in an even layer with no overlap on the air fryer tray.
- Set the air fryer settings to "air fry" at 400 for 15 minutes. At the 10 minute mark, shake the basket to evenly cook them. Cook for an additional 5 minutes until browned and crispy. If they're not as browned as you’d like, roast for another 5 minutes.
- Remove the potatoes from the air fryer and sprinkle generously with ground sea salt to taste. I start with ¼ teaspoon and add more depending on your preference. Allow to cool 5-10 minutes and drizzle with a squeeze of lemon juice. Serve warm with a side of sweet chutney, cilantro chutney, garlic chutney, or yogurt raita!
It is really delicious