← Back to Search Results
roasting Asian, Indian
Roasted Baby Potatoes with Southern Indian Spices

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Thousands of years ago, garlic was considered an aphrodisiac and wasn’t used in cooking-even today, observant Vaishnav Hindus don’t use garlic. Indian cuisine essentially evolved without the addition of garlic in many of its recipes and the Indian palate became accustomed to a garlic-free diet. This is one of the few dishes in Indian vegetarian cooking in which garlic is used. It comes from the state Andhra Pradesh in the southern India planes, where people love to eat garlic.

Yield: Serves 8

Ingredients

  • ¼ cup canola oil plus extra, for greasing baking dish
  • 3 pounds baby red potatoes, rinsed and halved (larger potatoes quartered)
  • 20 curry leaves (optional)
  • 6 dried red chiles
  • 2 teaspoons mustard seeds
  • 1½ teaspoons cumin seeds
  • A 1-inch piece fresh ginger, peeled and finely minced
  • 3 garlic cloves, peeled and finely minced
  • ½ jalapeno (cored and seeded if you prefer a milder flavor), finely chopped
  • 1 teaspoon turmeric
  • 1 tablespoon kosher salt
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint leaves
  • 1 lime, half juiced and the other half cut into wedges for serving
  • ¼ teaspoon cayenne pepper

Directions

Preheat the oven to 400°F. Grease a large, deep baking dish with some oil, add the potatoes, and set aside.

Heat the oil with the curry leaves (if using), chiles, mustard seeds, and cumin seeds in a large skillet until the mustard seeds start to crackle and pop, about 1½ minutes. Stir in the ginger, garlic, and jalapeño and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the turmeric and salt and cook for 1 minute. Pour the spices over the potatoes and stir until evenly coated.

Bake the potatoes until tender and browned, 25 to 40 minutes, stirring every 10 minutes. Remove the baking dish from the oven and stir in the cilantro, mint, lime juice, and cayenne pepper. Serve with lime wedges.


© 2007 Suvir Saran
 

Nutritional Information

Nutrients per serving (% daily value)

213kcal (11%)
32mg (3%)
35mg (58%)
12mcg RAE (0%)
762mg
45mg
4g
2g
4g
31g
0mg (0%)
885mg (37%)
1g (3%)
9g (13%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?