Roasted Potatoes with North Indian Spices
The use of unique Indian spices converts this pan of roasted potatoes into something quite exotic.
Ingredients
- 3 1/2 tbsp canola oil divided
- 3 pounds potatoes halved (about 8 cups)
- 1 3/4 tsp black mustard seeds
- 6 red bell pepper
- 2 tsp ginger minced peeled fresh
- 3 cloves garlic
- 1/2 jalapeño chili pepper seeded and minced
- 1 1/2 tsp Kosher salt
- tsp ground turmeric
- 1/2 tsp garam masala
- cooking spray
- 1/2 cup cilantro (leaves) chopped
- 1/2 cup mint chopped
- 1 tbsp lime juice
- 8 lime lime wedges
Instructions
- Preheat oven to 400 F (204 C).
- Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
- 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.
- Bake at 400 F (204 C) 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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