Roasted Potatoes with North Indian Spices

Potatoes are a staple throughout India. While Northern Indian cuisine is not known for hot and spicy dishes (unlike the southern part of the country), you can finish these deliciously zesty potatoes with 1/4 teaspoon ground red pepper for extra spiciness, if you like.

Yield: 8 servings (serving size: about 3/4 cup potato mixture and 1 lime wedge)

Ingredients

• 3 1/2  tablespoons  canola oil, divided
• 3  pounds  small red potatoes, halved (about 8 cups)
• 1 3/4  teaspoons  black mustard seeds
• 6  dried red chiles
• 2  teaspoons  minced peeled fresh ginger
• 3  garlic cloves, minced
• 1/2  jalapeño, seeded and minced
• 1 1/2  teaspoons  kosher salt
• 1  teaspoon  ground turmeric
• 1/2  teaspoon  Garam Masala
• Cooking spray
• 1/2  cup  chopped fresh cilantro
• 1/2  cup  chopped fresh mint
• 1  tablespoon  fresh lime juice
• 8  lime wedges

Preparation

1. Preheat oven to 400°.

2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.

3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.

Nutritional Information

Calories:

241 (28% from fat)

Fat:

7.4g (sat 0.6g,mono 3.7g,poly 2.4g)

Protein:

5.9g

Carbohydrate:

38.9g

Fiber:

5.5g

Cholesterol:

0.0mg

Iron:

3.2mg

Sodium:

370mg

Calcium:

19mg