Roasted Potatoes with North Indian Spices

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Roasted Potatoes with North Indian SpicesRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.
8 servings (serving size: about 3/4 cup potato mixture and 1 lime wedge)

Ingredients

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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

Preparation

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.

Created date

March 2008

Nutritional Information

Calories 241
Caloriesfromfat 28 %
Fat 7.4 g
Satfat 0.6 g
Monofat 3.7 g
Polyfat 2.4 g
Protein 5.9 g
Carbohydrate 38.9 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 3.2 mg
Sodium 370 mg
Calcium 19 mg