New Year, New Potatoes

Yum! Here’s a new potato recipe with a twist!

Roasted New Potatoes with North Indian Spices

Ingredients

3 1/2  tablespoons  canola oil, divided

3  pounds  small red potatoes, halved (about 8 cups)

1 3/4  teaspoons  black mustard seeds

6  dried red chiles

2  teaspoons  minced peeled fresh ginger

3  garlic cloves, minced

1/2  jalapeño, seeded and minced

1 1/2  teaspoons  kosher salt

1  teaspoon  ground turmeric

1/2  teaspoon  Garam Masala

Cooking spray

1/2  cup  chopped fresh cilantro

1/2  cup  chopped fresh mint

1  tablespoon  fresh lime juice

8  lime wedges

Preparation

1. Preheat oven to 400°.

2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.

3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.

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