Indian-Spiced Roasted Potatoes
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
Ingredients
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon crushed red pepper flakes (more or less to taste)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground turmeric
  • 2 lbs (910 g) potatoes (any variety you like; I used a mix), washed and cubed
  • 2 medium onions, chopped
  • 3 tablespoons olive oil
Instructions
  1. Preheat oven to 425F.
  2. Lightly crush the mustard seeds, cumin seeds, and red pepper flakes using a mortar and pestle.
  3. Toss together the lightly crushed spices, salt, black pepper, turmeric, potato, onion, and olive oil in a large bowl, then spread it out onto a half sheet pan.
  4. Bake until the potatoes are slightly crispy on the outside and tender inside, and the onion is slightly caramelized, about 40 minutes, tossing the mixture every 15 minutes or so.
  5. Serve hot, warm, or at room temperature.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/indian-spiced-roasted-potatoes/