These are good. Really, really good. And easy.
Really, really easy.
I can't even look a jar of mango or peach chutney without a burning desire to roast up a big batch of these Indian Spiced Potatoes, which are basically big, oven roasted french fries that have been smothered in ghee and Indian spices.
Need I say more?
about to go in the oven
Indian Spiced Potatoes
inspired by a recipe from The Australian Women's Weekly
2 pounds potatoes
2 ounces ghee
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 teaspoons black mustard seeds
2 teaspoons garam masala
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Salt to taste
Pre-heat oven to 400 degrees F.
Peel and halve each potato lengthwise, then cut each half into two or three wedges.
Combine potatoes with remaining ingredients in a large bowl.
Place potatoes mixture on a large, non-stick baking dish and bake, turning occasionally, about 15-20 minutes, until browned and tender.