Crispy roasted potatoes tossed with garlic, fresh mint, and cilantro, finished with a warm sprinkle of garam masala for a fragrant, Indian twist.
Roasted Potatoes with Garlic, Mint and Cilantro
Rated 5.0 stars by 1 users
Category
Vegetables
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
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5-6 medium sized Yukon or Russet potatoes
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½ teaspoon chili powder
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½ teaspoon turmeric powder
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½ teaspoon baking soda (helps to crisp potatoes)
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1 teaspoon salt
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¼ cup neutral oil (canola, vegetable)
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10 cloves garlic, chopped finely
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Salt to sprinkle
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Handful of chopped mint leaves
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Handful of chopped cilantro
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½ lemon
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Garam masala to sprinkle
Directions
Heat oven to 400 degrees.
Peel and cut potatoes into small squares. Fill a large pot with water and add the chili powder, turmeric, baking soda and salt. Add potatoes to pan and boil potatoes until fork tender but still firm, about 15-20 minutes. When potatoes are finished cooking drain (shake potatoes in the strainer to break up the outside slightly. This is what helps to get a crust on the potatoes) and set aside.
While potatoes are cooking, heat oil and add garlic. Fry until lightly browned. Drain garlic through a sieve. Keep the oil and garlic separate until ready to use.
Add drained potatoes to a baking dish and using the oil from the garlic, pour the seasoned oil over the potatoes to coat lightly. Add tray to oven and roast for 25 minutes.
After the potatoes are browned on top, remove from the oven and sprinkle the fried garlic to the pan. Flip the potatoes so they get browned on the other side. Place back in the oven for another 15 minutes until browned again on top. You do not want to burn the garlic at this stage.
Remove potatoes from the oven and flip to make sure they are not stuck to the bottom of the pan. Squeeze lemon juice and lightly toss. Lemon juice should sizzle. Sprinkle with the mint and cilantro and garam masala or your favorite seasoning.
Ready to serve. You can serve hot or room temp.
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