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.

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