Indian Potatoes

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 (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

Garnish

½ lime

2 tbsp chopped fresh coriander leaves

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.