These potatoes will not win any beauty contests but they will leave your mouth with a flavor to remember. This spice blend is not for the bland-at-heart so if young children are eating these delicious potatoes, be sure to taste them first to see if they are too hot (spicy), or cut back a little on the chilies when cooking.
Pair these Baby Reds with a simple roasted chicken, other vegetables, lentils, or dried beans and let them steal the show.
Let me know how you liked them.
20-25 new potatoes or baby red potatoes (small enough to roast whole)
2 teaspoon cumin seeds, ground
2 teaspoons coriander powder
1/4 cup butter
1 teaspoon ground turmeric
1 teaspoon black mustard seeds
2 garlic cloves, crushed
1/8 teaspoon crushed red pepper flakes or 2 dried red chilies
salt to taste
~ Preheat oven to 400
~ Wash potatoes well and pat dry
~ Grind cumin and crush garlic
~ In a roasting pan (or other pan with sides and big enough for the potatoes to remain in one layer) melt butter briefly
~ Add all spices, garlic and salt to butter and stir until spices are blended.
~ Heat in oven for 4-5 minutes
~ Remove from oven and add the potatoes. Stir well until each potato is covered in the spiced butter mixture.
~ Bake 20-25 minutes or until poked easily with a toothpick. Stir potatoes twice in the baking process so that they remain covered in spices.
~ Serve warm.
spiced baby red potatoes
TIPS:
~ I like to use a mortar and pestle to grind my spices. In this recipe make sure you grind them before you crush the garlic; this keeps the spices from getting ‘wet’ and sticking to the mortar and pestle.
~ If your potatoes turn out more spicy/hot than flavorful, try adding a little more salt.
~ Try substituting carrots or turnips for the potatoes. You will need to cut them into manageable chunks about 1 inch squares.
CREDITS: Adapted from ‘Indian Side Dishes’, p.24; photos Sharon Keller
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