Roasted Potatoes with North Indian Spices

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

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 28%
  • Fat: 7.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 5.9g
  • Carbohydrate: 38.9g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 3.2mg
  • Sodium: 370mg
  • Calcium: 19mg

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. 1. Preheat oven to 400°.
  2. 2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
  3. 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. 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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