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Roasted Potatoes with North Indian Spices

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.