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Roasted Potatoes with East Indian Spices

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 to 6
Author: Joanna Cismaru


  • 2 tbsp olive oil
  • 2 lbs small red potatoes halved
  • 1 tsp mustard seeds
  • 1/2 tsp chili pepper seeds
  • 2 tsp fresh ginger minced
  • 5 garlic cloves minced
  • 1/2 green jalapeno seeded and minced
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1/2 tsp garam masala
  • cooking spray
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup mint chopped
  • 1 tbsp fresh lime juice
  • 6 lime wedges


  • Preheat oven to 400 F degrees. 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.