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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.

Step 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.

Step 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.

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