Name: Grilled Indian-Spiced Potatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium Yukon Gold potatoes (about 2 lbs), scrubbed and sliced into 1/2-inch thick rounds; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp garam masala; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika; 1/2 tsp chili powder; 2 tbsp chopped fresh cilantro; 1 tbsp lemon juice; 1/2 small red onion, thinly sliced; 1/4 cup plain Greek yogurt (for serving, optional)

Grilled Indian-Spiced Potatoes

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These grilled Indian-inspired potatoes bring together the smoky char of the grill with the vibrant, aromatic spices of the subcontinent. Slices of Yukon Gold potatoes are tossed in a robust blend of garam masala, cumin, turmeric, and smoked paprika, then grilled until crispy on the outside and creamy inside. Finished with fresh cilantro, lemon juice, and a tangy yogurt drizzle, this dish is a feast for the senses—perfect as a side or a vegetarian main. The contrast of textures and bold flavors make these potatoes a show-stopping addition to any summer cookout.

Ingredients

Instructions

Preheat your grill to medium-high heat (about 400°F). Brush the grates clean and oil them lightly.
In a large bowl, toss the potato slices with olive oil, salt, pepper, garam masala, cumin, turmeric, smoked paprika, and chili powder until evenly coated.
Arrange the potato slices in a single layer on the grill. Grill for 4-5 minutes per side, or until golden brown and cooked through, turning carefully with tongs.
Transfer grilled potatoes to a serving platter. Immediately sprinkle with chopped cilantro, drizzle with lemon juice, and scatter the sliced red onion over the top.
Serve warm, with a dollop of Greek yogurt on the side if desired.
For leftovers, store potatoes in an airtight container in the fridge for up to 3 days. Reheat on the grill or in a hot oven to restore crispiness.