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!

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Source: Two Kooks in the Kitchen

(https://twokooksinthekitchen.com/indian-potatoes/?utm_campaign= yummly&utm_medium=yummly&utm_source=yummly)

 

Prep time: 5 mins

Cook time 30 mins

Total time: 35 mins

 

Ingredients

     1 ½ pounds baby potatoes, cut in half (or quarters if large)

Seasonings

 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

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Garnish

         ½  lime

           2 tbsp chopped fresh coriander leaves

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INSTRUCTIONS 

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!

Notes

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.