Roasted Potatoes with North Indian Spices

Name: Roasted Potatoes with North Indian Spices
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3.5 tbsp canola oil; 3 lb small red potatoes; 1.75 tsp black mustard seeds; 6 dried red chilies; 2 tsp fresh ginger; 3 garlic cloves; 0.5 jalapeno; 1.5 tsp kosher salt; 1 tsp turmeric; 0.5 tsp garam masala; 0.5 cup fresh cilantro; 0.5 cup fresh mint; 1 tbsp fresh lime juice; 8 lime wedges

Red potatoes, red chilies and jalapeno come together in this South Asian dish, fragrant with mustard seeds and ginger and baked in the oven. It comes to the table with lime wedges.

1 hr 5 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
Preheat oven to 400. Combine 1 T oil and potatoes, tossing to coat. Set aside.
2
Heat remaining oil, mustard seeds, and chiles in a large skillet over med-high. Cook 1 1/2 min or til seeds begin to pop. Reduce heat to med-low. Add ginger, garlic, and jalapeno to pan; cook 1 min, stirring constantly. Stir in salt, turmeric, and garam masala; cook 1 min, stirring constantly. Add spice mixture to potatoes; tossing to coat. Arrange potatoes in a single layer in a 13x9 inch baking pan coated with cooking spray.
3
Bake at 400 for 40 min or til tender and browned, stirring every 10 minutes. Stir in cilantro, mint and juice. Serve with lime wedges.