Roasted Potatoes with North Indian Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Potatoes are a staple throughout India. While Northern Indian cuisine is not known for hot and spicy dishes (unlike the southern part of the country), you can finish these deliciously zesty potatoes with 1/4 teaspoon ground red pepper for extra spiciness, if you like. Ingredients:
3 1/2 tablespoons canola oil, divided |
3 pounds small red potatoes, halved (about 8 cups) |
1 3/4 teaspoons black mustard seeds |
6 dried red chiles |
2 teaspoons minced peeled fresh ginger |
3 garlic cloves, minced |
1/2 jalapeño, seeded and minced |
1 1/2 teaspoons kosher salt |
1 teaspoon ground turmeric |
1/2 teaspoon garam masala |
cooking spray |
1/2 cup chopped fresh cilantro |
1/2 cup chopped fresh mint |
1 tablespoon fresh lime juice |
8 lime wedges |
Directions:
1. Preheat oven to 400°.
2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.
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