Indian-Spiced Roast Potatoes and Parsnips

  • RenoTX Posted: 04/28/09
    Worthy of a Special Occasion

    Made this tonight for family dinner to go with CL recipe for red lentil mulligatawny. The chili oil makes this recipe - gives a great smoky heat at the finish of the taste. We don't like whole coriander seeds in our food, so I used the mustard seeds and whole cumin seeds, and used ground coriander. The adults loved this dish; the teenagers didn't like the seeds. I will definitely make this again when the kids aren't around. Would make it for adventurous guests or for an Indian-themed dinner.

  • KKonrad Posted: 02/06/10
    Worthy of a Special Occasion

    Absolutely fantastic recipe. I made it as written the first time to rave reviews. The second time I added some variation based on root vegetables I had at hand. I kept the spices the same but added a turnip and some sliced carrots to the mix as I lacked sufficient potatoes and parsnips. It was also quite good, though not as good as the parsnips and potatoes alone.

  • mandofan Posted: 02/07/12
    Worthy of a Special Occasion

    Terrific. Cheap, easy to prep, and once in the oven, you can cook and forget about it.

  • veryslowcook Posted: 04/30/12
    Worthy of a Special Occasion

    I thought this was just "ok". Maybe I don't love parsnips? It was my first time making them. I liked the potato pieces best. Probably won't make this again.


More From Cooking Light