Roasted Potatoes With North Indian Spices Recipe

Name: Roasted Potatoes With North Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno, seeded and minced; 1 1/2 teaspoons kosher salt; 1 teaspoon ground turmeric; Cooking spray; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh mint; 1 tablespoon fresh lime juice; 8 lime wedges

Servings: persons

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 jalapeno, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
Cooking spray
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 tablespoon fresh lime juice
8 lime wedges

1
Preheat oven to 400u00b0.
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 jalapeno 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 400u00b0 for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.

565

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Potatoes With North Indian Spices falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Potatoes With North Indian Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions