Bombay Potatoes Roasted Indian Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 lbs. baby potatoes, cut in half (or quarters if large) or substitute with 2 large peeled russet potatoes
Seasonings
2 tablespoon olive oil or sub with vegetable oil
1 tablespoon curry powder
1 tablespoon grainy whole grain mustard (1 tbsp. turmeric can be substituted)
2 teaspoon Garam Masala
2 teaspoon minced garlic (2 garlic cloves) or ¼ tsp garlic powder
1 teaspoon grated fresh ginger (or pinch of ground ginger)
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
Garnish
½ lime, optional
2 tablespoon chopped fresh coriander leaves, optional
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Directions: |
Directions:Heat Oven to 425º. Line a pan with parchment or foil. If using foil, spray with oil.
Boil Potatoes: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a bit of 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 over heat to dry them out and 'rough them up' for 1 minute.
Make Seasoning Mixture: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
Roast Potatoes: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if desired. Roast for 20-25 minutes, turning half way through.
Garnish and Serve: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too! |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:10 minutes |
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