Masala Campfire Potatoes

Nima Koliwad, Weavers Way Community Programs Coordinator


  • 3 cups Yukon Gold potatoes, parboiled
  • 1/2 tsp. turmeric
  • Salt to taste
  • 2 Tbs. garam masala
  • 1 tsp. cumin seeds
  • 1/4 cup fresh cilantro, chopped fine (both leaves and stems can be used)
  • 1/8 tsp. red chili flakes
  • 1/8 tsp. ground cinnamon
  • 1/2 tsp. sugar
  • 4 Tbs. coconut oil or any neutral oil
  • 1/2 cup frozen peas, defrosted (optional)
  • 1/4 cup scallions (green and white part), chopped fine
  • 1/2 cup salted peanuts, chopped (optional; can substitute ½ cup chopped roasted almonds or 4 Tbs. sesame seeds)


Dice potatoes into one-inch cubes and add them to a large pot with five cups of water; add two tablespoons salt. Once the water has boiled, cook the potatoes for five minutes. Turn off the flame and let them sit in hot water for three to four minutes. Drain the hot water and let the potatoes cool.

Mix all the ingredients except the peas and cilantro with the potatoes in a large bowl. Transfer the mixture to a large piece of foil and fashion the foil into a packet with a seam in the middle.

Place the potato packet on the campfire or on the grill. Check after 5-7 minutes, depending on the intensity of the fire. The potatoes should have a little char on them. You can also cook the potatoes in a cast iron pan on a grill and move them around to brown them evenly.

Transfer the potatoes to a bowl, and add the nuts, cilantro, scallions and peas. Mix and let them rest for five minutes before serving.