Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds (680g) baby potatoes, cut in half (or quarters if large) (Note 1)
  • 2 tablespoon olive oil or vegetable oil
  • 1 tablespoon curry powder
  • 1 tablespoon grainy whole grain mustard ((1 tbsp turmeric can be substituted))
  • 2 teaspoon Garam Masala (Note 2)
  • 2 teaspoon minced garlic (2 garlic cloves) (or 1/4 tsp garlic powder)
  • 1 teaspoon grated fresh ginger ((or pinch of ground ginger))
  • 1/2 teaspoon kosher salt
  • OPTIONAL: 1/4-1/2 tsp red chili flakes
  • 1/2 lime
  • 2 tablespoon chopped fresh coriander leaves (Note 3)

Instruction

  • HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
  • BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
  • MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
  • ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
  • GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!