Masala-Spiced Potatoes

by Cate on April 16, 2004

Gourmet, May 2007

In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home.

Makes 6 servings

2 pound potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch ground cloves

Put oven rack in middle position and preheat oven to 500°F. Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.

Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.

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