Masala-roasted Potatoes

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Used in Indian cooking, Masala is a blend of spices ground into a powder or paste. Yukon Gold potatoes are excellent in this recipe. Russet potatoes, with their higher starch content, are better for baking or frying.

Store potatoes in a dark, dry, cool place; do not refrigerate them. They should not be exposed to sunlight; this can cause the development of the toxic alkaloid solanine to form, evidenced by the green color that builds up in the potato.

Ingredients

Preparation

Preheat oven to 425º F.

In a large bowl, whisk together all ingredients except potatoes and cilantro. Toss mixture with potatoes, making sure potatoes are well covered.

Place onto a parchment-lined baking sheet and roast for 20 minutes or until fork-tender. Remove from oven and let stand for 5 to 10 minutes, then garnish with cilantro.

Recipe by Jayesh Rao, former PCC Cooks instructor

Source: Sound Consumer February 2008

More about: potatoes, spices

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