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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. Ingredients:
6 cardamom pods |
1/2 teaspoon whole cloves |
2 teaspoons each fennel, cumin, coriander and mustard seeds |
2 teaspoons ground turmeric |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 tablespoons canola oil |
4 medium red potatoes, cut into 1/4-inch slices |
mint yogurt sauce: |
1 cup reduced-fat plain yogurt |
1/4 cup minced fresh mint |
Directions:
1. Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool.
2. Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne.
3. In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once.
4. Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes. Yield: 6 servings (1 cup sauce).
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