Ingredients

The following ingredients have 4 Servings
  • 6 medium waxy potatoes (I use yellow/gold potatoes)
  • 1 1/2 tsp kosher salt (divided into 1 teaspoon and a ½ teaspoon)
  • 1 tsp turmeric
  • 3 tbsp vegetable oil
  • 2 tsp mustard seed
  • 1 tsp curry powder
  • 1 tsp garam masala

Instruction

  • Preheat the oven to 475° (F).
  • Peel potatoes (or leave the skin on if you prefer) and cut into chunks about the size of an ice cube from your ice cube maker.
  • Place potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and water to cover the potatoes by one inch.
  • Par-boil the potatoes (Bring to a boil, then reduce heat and simmer for 5 minutes).
  • Strain the potatoes from the water and transfer to a large bowl.
  • To the large bowl, add the oil, mustard seed, curry powder, garam masala, and remaining salt and gently toss spices with potatoes.
  • Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes when you’re halfway through. Remove from the oven once the potatoes are fork-tender and golden brown. Serve hot. Enjoy!