Roasted Potatoes with East Indian Spice Recipe Learn like a Pro :- Indian food is fascinating to me. It’s more the spices, in my opinion, than the actual dish. Since we are Eastern Europeans, we never cook with the vast array of spices available. Fortunately, we can find all these amazing spices in Calgary and make these lovely recipes, which allows us to broaden our culinary horizons and savor cuisine from all around the world.
Roasted Potatoes with East Indian Spice Recipe Learn like a Pro
Personally, I have never prepared roasted potatoes with lime juice, cilantro, and mint. I would have probably given you a strange look if you had suggested that I give this a try a few years back. But as I continue this culinary journey that I begun on over 3 years ago, I learn to keep an open mind and to not be frightened to try different things.
Don’t let the big list of spices scare you off. Actually, I discovered all these spices at my neighborhood grocery store, so nothing unusual should be present here that you can’t locate.
Ingredients
- 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
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Instructions
Turn the oven on to 400°F. Apply cooking spray to a sizable baking dish that measures at least 9 by 13 inches.
Toss the potatoes in 1 tablespoon of the olive oil to coat; set aside.
In a small skillet over medium-high heat, toast the remaining tablespoon of olive oil, mustard seeds, and chili pepper seeds for approximately a minute, or until the seeds start to burst. Switch to medium-low heat. Add the jalapeño, garlic, and ginger to the skillet and cook, stirring constantly, for about one minute. Stirring occasionally, simmer for a further minute after adding the salt, turmeric, and garam masala.
After adding the spice mixture, toss the potatoes to coat. Place potatoes in the baking dish that has been prepared in a single layer.
Bake potatoes for 40 minutes, or until they are golden and soft. Add the mint and cilantro, chopped. Pour some lime juice over it.
Nutrition Information
- Serving: 1serving
- Calories: 270kcal (14%)
- Carbohydrates: 50g (17%)
- Protein: 6g (12%)
- Fat: 8g (12%)
- Saturated Fat: 1g (6%)
- Sodium: 632mg (27%)
- Potassium: 1205mg (34%)
- Fiber: 8g (33%)
- Sugar: 5g (6%)
- Vitamin A: 533IU (11%)
- Vitamin C: 55mg (67%)
- Calcium: 76mg (8%)
- Iron: 3mg (17%)
