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.
3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, halved (about 8 cups)
Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
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.
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.
Loved this! I followed the recipe in regards to spices/steps/time except skipping the mint (I was out) and replacing the red chilies with crushed red pepper flakes since I was out of those as well. I subbed out the potatoes for sweet potatoes, broccoli and red onion and it was a super tasty dish I'd definitely make again. Can't wait to try it was regular potatoes as well as other roasted veggie options!
My husband is very picky about vegetables and he even liked this one. I wrapped it in foil and put it on the grill instead of the oven (it was way too hot out to turn on the oven). It turned out very delicious. It was a little salty (and I love salt) so I might dial that back next time. I was also a little afraid of all the mint, but it actually went very well with the whole recipe. Would definitely make again.
My whole cooperative loves this recipe. the first time we made it just as written, but have since used it on carrots, cauliflower, potatoes (orange, purple, and traditional), onions, all kinds of veggies. i don't always have the fresh mint or lime, but its still really good even without it.
First the aroma and then the flavor--delightful from start to finish--or almost the finish. We were so excited to taste it that we blew right past the mint/cilantro/lime part at the end. Next time, I'll practice more restraint and finish the recipe before we dig in! We had this with chicken breasts roasted with rosemary and thyme. I used Yukon gold potatoes and yams--I liked the varied colors on the platter and the extra nutritional contribution of the yams.