Masala Roasted Potatoes
The idea behind this dish comes from a potato stew my mom would make all the time when I was younger. I take the flavors from her classic dish and apply a different cooking technique to make the potato into something special. Instead of traditionally stewing the spuds, I coat the outside of the potatoes with spices and roast them in a blazingly hot oven. This makes the skins on the potato crispy and toasts the spices to add another dimension of flavor.
These potatoes make a great side dish to a meal or can be served on their own as a delicious snack. The spice mix and technique works great on other hearty veggies, such as cauliflower or carrots. I use baby yukon golds here but this recipe would work great with fingerlings or even just diced Russets! Feel free to experiment and have fun with this recipe!
1 pound Potatoes (your choice just make sure they are evenly sized and cut if needed)
2 tbsp Vegetable Oil
1 tsp Paprika
1 tsp Salt
1 tsp Black Mustard Seeds
1/2 tsp Ground Cumin
1/2 tsp Turmeric
1/2 tsp Black Pepper
1/4 cup Finely chopped cilantro
1 tbsp Lemon zest
The preparation for this dish is really simple. First preheat your oven to 450 degrees, then place a baking pan in the middle rack to warm up along with the oven.
Next, in a large bowl mix all the spices and oil to form a paste. Add in your potatoes and make sure all the surfaces are evenly covered in this spice paste.
Once the oven is up to temperature, pour the potatoes onto the hot baking pan. Let the potatoes roast in the oven until fully cooked. Exact time will depend on how large your potatoes are. I would start checking the doneness in about 20 minutes.
Finish the potatoes with some finely chopped cilantro and lemon zest. Be sure to have a friend standing by to take pictures to flex on the gram. Feel free to hit me up if you have any questions!