Roasted Baby Potatoes Indian Style!

here is something to be said about the versatility of potatoes. Fry 'em, bake 'em, roast 'em, saute 'em, cook 'em in a curry, mash and stuff 'em, well just mash 'em, heck if you fermented them right, you could even drink 'em :) There are a few people I have come across that don't like them but I can count them on my fingers. The biggest potato lover I have seen among them all is hubs, so much so that his friends tease him of being one. This will give you an idea - I made these roasted potatoes this past Sunday afternoon intending them to be a side with lunch. He ate a whole piled plateful and he emphatically declared that to be his lunch.
It wasn't just his love for potatoes, this recipe is out of this world. Very simple and elegant yet completely full of flavor with an added twist of Indian masalas. This recipe is out of a cookbook from the celebrity Indian chef Suvir Saran. I recently became a proud owner of one of his best work, (incidentally) named 'American Masala'.

Ingredients: serves 4
Baby Red Potatoes .................... 12-15 washed and halved (depends on the size)
Garlic .................................... 3 fat cloves minced
Ginger ................................... 1" minced
Oil ........................................ 3 tbsp
Turmeric ................................ 1/4 tsp
Salt ....................................... to raste
Chaat Masala ............................ 1 tsp
Green Chilli ............................. 2 chopped (or to taste)
Mustard seeds ........................... 1 tsp
Cumin seeds ............................. 1/2 tsp
Curry leaves ............................. 4-5
Cilantro and mint leaves ............... 1/2 cup packed
Lemon juice ............................. 2 tsp
Cayenne pepper powder .............. 1/2 tsp or to taste

Method:
1. Preheat oven to 400ºF.
2. Grease a large non stick pan and add the potatoes and set aside.
3. In an medium pan add in the oil on medium heat. Add in the mustard, cumin seeds, followed with curry leaves. Allow them to splutter. Add in the chilli, ginger and garlic and cook for a minute. Add the salt and turmeric. Take off the heat and pour it over the potatoes and stir to coat evenly.
4. Bake the potatoes until tender and browned, about 25-30 minutes. Keep stirring every 10 minutes. Remove from the oven and stir in the cilantro, mint, chaat masala, cayenne pepper and lemon juice. Serve hot with some ketchup and lemon wedges. ENJOY!

Notes:
1.You can use bigger sized potatoes, just cut them in thick wedges and keep an eye to adjust the baking time.

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