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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home. Ingredients:
2 pound potatoes, peeled and cut into 1-inch cubes |
3 tablespoons vegetable oil |
1/2 teaspoon cumin seeds |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon turmeric |
1/4 teaspoon ground ginger |
pinch ground cloves |
Directions:
1. Put oven rack in middle position and preheat oven to 500°F.
2. Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.
3. Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.
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