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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.
- 2 tbsp olive oil
- 2 lbs small red potatoes halved
- 1 tsp mustard seeds
- 1/2 tsp red chili flakes
- 2 tsp fresh ginger minced
- 5 garlic cloves minced
- 1/2 jalapeno seeded and minced
- 1 tsp salt
- 1 tsp ground turmeric
- 1/2 tsp garam masala
- 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.
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