Wednesday, July 20, 2011

Roasted Potatoes with North Indian Spices

I am a fan of starch. And these potatoes are a delicious way of presenting potatoes with interesting, but not overwhelming, flavors. Highly recommended!





Roasted Potatoes with North Indian Spices
Cooking Light, April 2008

3 1/2 T canola oil, divided
3 lb red potatoes, halved (about 8 c)
1 3/4 tsp black mustard seeds
6 dried red peppers
2 tsp ginger, peeled and minced
3 cloves garlic, minced
1/2 jalapeno, seeded and minced
1 1/2 tsp coarse salt
1 tsp turmeric
1/2 tsp garam masala
1/2 c cilantro, chopped
1/2 c mint leaves, chopped
1 T lime juice


Preheat oven to 400.

Combine 1 T oil and potatoes and toss to coat. Set aside.


Heat remaining 2 1/2 T oil, mustard seeds and chilies in a large skillet over medium heat. Cook 1 1/2 minutes, or until seeds begin to pop. Reduce heat to medium low. Add ginger, garlic and jalapeno 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 potatoes in a single layer in a 13x9" baking dish coated with cooking spray.

Bake at 400 for 40 minutes, or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and lime juice.


Farm box ingredients used: potatoes, jalapeno, mint, cilantro



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