Indian Potatoes

Name: Indian Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1.5 lbs baby potatoes, cut in half (or quarters if large) (Note 1); 2 tbsp olive oil; 1 tbsp curry powder; 1 tbsp grainy whole grain mustard ((1 tbsp turmeric can be substituted)); 2 tsp Garam Masala (Note 2); 2 tsp minced garlic (2 cloves) (or 1/4 tsp garlic powder); 1 tsp grated fresh ginger ((or pinch of ground ginger)); 1/2 tsp kosher salt; OPTIONAL: 1/4-1/2 tsp red chili flakes; 1/2 lime; 2 tbsp chopped fresh coriander leaves (Note 3)

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 3

Author : Cheryl

indian potatoes

Instructions

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Step 1

HEAT OVEN to 425F. Line a pan with parchment or foil. If using foil, spray with oil.

Step 2

BOIL POTATOES: Place potatoes in medium pot. Add enough water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.

Step 3

MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.

Step 4

ROAST POTATOES: Spread seasoned potatoes onto pan in one layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.

Step 5

GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to serving dish and serve immediately. These potatoes are great at room temperature too!

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