Roasted Potatoes with East Indian Spices
A super easy, fresh and delicious recipe for Roasted Potatoes with East Indian Spices. Indian spiced potatoes get a new flavor dimension with the addition of mint, cilantro and lime juice.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: Indian
Keyword: roasted potatoes
Servings: 4
Calories: 270kcal
- 2 tablespoon olive oil
- 2 pounds small red potatoes halved
- 1 teaspoon mustard seeds
- ½ teaspoon red chili flakes
- 2 teaspoon fresh ginger minced
- 5 garlic cloves minced
- ½ jalapeno seeded and minced
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ cup fresh cilantro chopped
- ½ cup mint chopped
- 1 tablespoon fresh lime juice
- 6 lime wedges
Preheat oven to 400℉. Coat a large baking dish, that's at least 9x13 inches with the cooking spray.
Combine 1 tbsp of the olive oil with the potatoes and toss to coat; set aside.
Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic and jalapeno to skillet; cook about 1 minute, stirring constantly. Add in the salt, turmeric, garam masala and cook for another minute, stirring occasionally.
Pour spice mixture over the potatoes and toss to coat. Arrange potatoes in a single layer in the prepared baking dish.
Bake for 40 minutes or until potatoes are tender and browned. Stir in chopped cilantro and mint. Drizzle with lime juice.
Serve with lime wedges.
Serving: 1serving | Calories: 270kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 632mg | Potassium: 1205mg | Fiber: 8g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 55mg | Calcium: 76mg | Iron: 3mg