SPICY INDIAN BAKED POTATO

By BobD

Ingredients

• 1 tsp. canola oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. sea salt
• 4 1/2 cups peeled shredded baking potato
• 2 tbsp. chopped fresh parsley
• 2 tbsp. canola oil
• 1/4 tsp. ground turmeric
• 1/4 tsp. freshly ground black pepper
• Dash of ground red pepper
• Cooking spray
• 5 tbsp. light sour cream

Details

Servings 5
Adapted from mydailymoment.com

Preparation

Step 1

Preheat oven to 400 degrees.

Heat 1 tsp. oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly.

Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.

Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tbsp. oil, turmeric, and peppers in a large bowl.

Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness.

Bake at 400 degrees for 15 minutes or until golden.

Turn over; bake an additional 5 minutes and serve with sour cream.