Roasted Masala Potatoes

Curry Bible, p. 204

1 pound small potatoes

Salt

1/3 teaspoon asafetida powder

4 cloves

1 ½ teaspoons cumin seeds

2 teaspoons ground coriander

1 fresh green chili, deseeded and chopped

1 teaspoon grated fresh ginger

2 tablespoons ghee or oil

Garam masala, dried mint and ground chili, to serve

Preheat oven to 350F.

Cook the potatoes (peeled or unpeeled, as preferred) in well salted boiling water for 10 minutes, until nearly tender. 

I kept the peel - because new potatoes just aren't as much fun when they aren't red anymore.

Drain well, then put lid on saucepan and shake vigorously to roughen the surface of the potatoes – this helps them to become crisper and crunchier when roasted.

Sorry I couldn't get a picture of the action because I was using both hands. But here are the potatoes post-abuse.

In an ovenproof dish fry the asafetida, cloves, cumin seeds, coriander, chili and ginger in the ghee or oil until very fragrant. Transfer the potatoes to the dish, turning to coat with the oil and spices.

Turn a lot to pick up all that flavor, but be careful not to knock off the skins you've loosened.

Roast in preheated oven for about 30 minutes. 

I'm not sure what makes roasting different from baking. Either way, this is what they look like when they come out of the oven.

Sprinkle with garam masala, dried mint and ground chili before serving. 

A substantial little meal for cheaps!

My Rating: 3/5 "A nice dose of flavor for a normally bland vegetable. (Wait, are potatoes considered vegetables? ...I'm pretty sure they're vegetables. Moving on!) The skin gets all crisp and the spices give it a memorable taste."