Roasted Potatoes with North Indian Spices
Spicy roasted red potatoes with mustard seed, ginger, garlic, turmeric, cilantro, and mint.
Ingredients
- 3 ½ tablespoons canola oil (divided)
- 3 pounds small red potatoes (halved (about 8 cups))
- 1 ¾ teaspoons black mustard seeds
- 6 dried red chiles
- 2 teaspoons minced peeled fresh ginger
- 3 cloves garlic (minced)
- ½ jalapeño (seeded and minced)
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ cup fresh cilantro
- ½ cup chopped fresh mint
- 1 tablespoon fresh lime juice
- 8 wedges lime (for serving)
Instructions
- Preheat oven to 400°F. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
- Heat remaining 2½ tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1½ minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat.
- Arrange potato mixture in a single layer in a 13×9-inch baking dish coated with cooking spray. Bake at 400°F for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.
Notes
Recipe by Suvir Saran, Cooking Light, April 2008.
