Roasted Potatoes with North Indian Spices

Roasted Potatoes with North Indian Spices Recipe
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.

Yield:

8 servings (serving size: about 3/4 cup potato mixture and 1 lime wedge)

Recipe from

Cooking Light

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

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

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.

Note:

Suvir Saran,

Cooking Light

April 2008
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