Roasted Potatoes With North Indian Spices

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

From Cooking Light.

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Combine 1 T oil and potatoes, tossing to coat. Set aside.
  3. Heat remaining oil, mustard seeds, and chiles in a large skillet over med-high. Cook 1 1/2 min or til seeds begin to pop. Reduce heat to med-low. Add ginger, garlic, and jalapeno to pan; cook 1 min, stirring constantly. Stir in salt, turmeric, and garam masala; cook 1 min, stirring constantly. Add spice mixture to potatoes; tossing to coat. Arrange potatoes in a single layer in a 13x9 inch baking pan coated with cooking spray.
  4. Bake at 400 for 40 min or til tender and browned, stirring every 10 minutes. Stir in cilantro, mint and juice. Serve with lime wedges.
Most Helpful

These are fine roasted potatos with a spicy kick, but not transcendent. Toasting the spices in oil first seems like an unnecessary step since they all get mixed together and heated in the pan. I've tried it both ways and haven't tasted a difference.

MargoH October 26, 2010

It does not get any better! Loved it. Update: I forgot to mention that I only used 2 dried chilies and it was hot enough. If I used 6 I would of been on fire. Thanks.

aronsinvest August 21, 2009

I served these with grilled chicken and they were wonderful. No leftovers is always the mark of success in this house, and the pan was empty. Thanks for posting.

Bogey'sMom June 23, 2008