Kitchen notes · a little help before you start
Roasted Potatoes with East Indian Spices
Roasted Potatoes with East Indian Spices is made with red potatoes, mustard seeds, and red chili flakes.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
Get to know the ingredients
small red potatoes (halved)
In the method: Combine 1 tbsp of the olive oil with the potatoes and toss to coat; set aside.
mustard seeds
In the method: Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop.
red chili flakes
In the method: Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 tablespoon olive oilIngredient note
Source: 2 pounds small red potatoes (halved)Ingredient note
Source: 1 teaspoon mustard seedsIngredient note
Source: ½ teaspoon red chili flakesIngredient note
Source: 2 teaspoon fresh ginger (minced)Ingredient note
Source: 5 garlic cloves (minced)Ingredient note
Source: ½ jalapeno (seeded and minced)Ingredient note
Source: 1 teaspoon saltIngredient note
Source: 1 teaspoon ground turmericIngredient note
Source: ½ teaspoon garam masalaIngredient note
Source: ½ cup fresh cilantro (chopped)Ingredient note
Source: ½ cup mint (chopped)Ingredient note
Source: 1 tablespoon fresh lime juiceIngredient note
Source: 6 lime wedges
How to make it
0 of 6 steps completeMake room for Roasted Potatoes with East Indian Spices
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with lime wedges.
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
Measure the blend before mixing
Set out the listed seasonings and measure each one before mixing them together. When you use the finished blend in another recipe, check how much that recipe needs instead of treating the whole jar as one portion.
Return for the stirring
Stir occasionally as directed while the mixture cooks.
A few questions you might have
What should I prepare first?
Set out the oven, baking dish, and skillet. Start with this step: Preheat oven to 400℉.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
Bake for 40 minutes or until potatoes are tender and browned.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.