One-Pan Spiced Potatoes

Name: One-Pan Spiced Potatoes
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern

roubashahin.com.au

These one-pan spiced potatoes are comforting, full of flavour, and perfect when you want an easy dish served with bread.

PREP TIME

15 Minutes

COOK TIME

20 Minutes

SERVES

About this recipe

These One-Pan Spiced Potatoes are one of those recipes I rely on when I want something comforting but still full of flavour. As busy mums, we’re always looking for meals that don’t require a long list of steps, and this one comes together easily in one pan after the potatoes are fried. The result is deeply flavoured potatoes coated in a rich, spiced tomato sauce that’s perfect for scooping up with bread.

What makes these one-pan spiced potatoes special is how balanced they are. There are quite a few spices, but none overpower the dish. Instead, they come together gently, creating warmth without heaviness. It’s simple, satisfying food that works just as well for a quick family meal as it does on a shared table.

If you enjoy potato dishes like this, you might also love my Golden Garlic Coriander Potatoes, where crispy potatoes are tossed with garlic, coriander, and chilli for an easy but bold side. And of course, there’s the classic Batata Hara, spicy garlic potatoes with fresh herbs that never disappoint. This recipe sits right alongside those favourites — and I especially love it served with nothing more than fresh bread.

Ingredients

Main Ingredients

2–3 medium potatoes, peeled and cut into 1/2 cm rounds
3-4 tablespoons Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
green chillies, diced (optional to your likings 1-2)
2 tablespoons tomato paste
2 tomatoes, diced
Salt, to taste
1 cup water
Spring onion to garnish
Small handful fresh coriander, chopped

Spice Mix

¼ teaspoon ground fennel
½ teaspoon ground nigella
½ teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon red chilli flakes
½ teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon paprika

Notes from Rouba

I love serving this with fresh bread — it soaks up the sauce beautifully
Frying the spices first makes all the difference to the flavour
You can adjust the chilli to suit your family — it’s still delicious without heat
This dish tastes even better after sitting for a few minutes before serving

Method

Step 1. Build the spiced base

Heat 3–4 tablespoons olive oil in a fry-pan over low heat. Add all the ground spices and gently fry for about 30 seconds until fragrant. Add the onion and cook until soft and lightly golden, then stir in the garlic and green chillies and cook briefly until aromatic. Add the tomato paste and diced tomatoes and cook for a few minutes until the tomatoes soften and the mixture starts to come together.

Step 2. Add potatoes and simmer

Add the raw potatoes directly to the pan and season with salt. Stir to coat the potatoes in the sauce, then pour in hot water, to just cover them. Cover and simmer on medium–low heat for 20–25 minutes, or until the potatoes are tender and the sauce has thickened and clings to them. Finish with fresh coriander.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this ahead of time?
Yes. This dish doesn’t need to be served hot. You can make it ahead and serve it at room temperature, which makes it great for entertaining.

Can I deep-fry the potatoes first?
You can, but it isn’t necessary. The recipe is written as a true one-pan dish, with the potatoes cooking directly in the sauce.

Is this a side or a main?
This is a side dish. It pairs really well with grilled meats, eggs, or bread as part of a larger spread.

Can I skip the chillies?
Absolutely. Leave them out or reduce the amount if you prefer a milder flavour — the dish is still full of warmth without heat.