These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend. Flavor bomb!
Source: Two Kooks in the Kitchen
Prep time: 5 mins
Cook time 30 mins
Total time: 35 mins
1 ½ pounds baby potatoes, cut in half (or quarters if large)
2 tbsp olive oil
1 tbsp curry powder
1 tbsp grainy whole grain mustard (1 tbsp turmeric can be substituted)
2 tsp Garam Masala Note 2
2 tsp minced garlic (2 cloves) or ¼ tsp garlic powder
1 tsp grated fresh ginger (or pinch of ground ginger)
½ tsp kosher salt
OPTIONAL: ¼ - ½ tsp red chili flakes
2 tbsp chopped fresh coriander leaves
1. HEAT OVEN to 425F. Line a pan with parchment or foil. If using foil, spray with oil.
2. BOIL POTATOES: Place potatoes in medium pot. Add enough water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake overheat to dry them out and 'rough them up' for 1 minute.
3. MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
4. ROAST POTATOES: Spread seasoned potatoes onto pan in one layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning halfway through.
5. GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to serving dish and serve immediately. These potatoes are great at room temperature too!
1. Potatoes: Use baby potatoes (red, white or mixed); Yukon Gold or larger red potatoes. No need to peel. Cut baby potatoes in half (or quarters if large). If using larger potatoes, cut them into small chunks (about 1 - 1 1/2 inches).
2. To make spicy Indian Potatoes: Substitute Tandoori Masala (which includes chili peppers) for the Garam Masala. Or you can add your own chili flakes to the level of spice you like e.g., ¼ - ½ tsp). Another option is to add a pinch of cayenne pepper.
3. Coriander: Some people love it, others hate it. You can substitute milder parsley if preferred or serve it on the side.
Make Ahead: Boil the potatoes, drain and toss with the seasoning mixture. Leave the roasting step to 20-30 minutes before serving. Alternatively, make the entire dish (not including garnishes), then rewarm at 350-375F for 5-10 minutes.