Roasted Potatoes with North Indian Spices

By BARBIE

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 jalapeno, 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

Details

Servings 8

Preparation

Step 1

Preheat oven to 400.

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 jalapeno 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 * 9 inch baking dish coated with cooking spray.

Bake at 400 for 40 minutes of until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.