Indian Spiced Masala Roast Potatoes
No masala in your spice rack? Then here’s how to make some at home. Masala is a blend of spices containing pepper, nutmeg, cloves, cinnamon, cardamom, bay leaf and cumin. Sure you got a couple of those spices nearby? I added curry powder and garlic powder for an extra flavor touch – and curcuma for color.
Love Indian flavors? Then check out my Indian spiced bean stew as well!
- 10,5 oz oven potatoes (350 g)
- 1 tsp garam masala
- ½ tsp curry powder
- 1 tsp curcuma powder
- garlic powder
- ⅓ tsp fennel seeds
- 2 tbsp fresh cilantro or mint, finely chopped
- 3 tbsp olive oil
- Brush the potatoes thoroughly and let them dry a little. Don't peel them: the roasted skin will add some crunch to the potatoes. Then chop them into bite-size pieces and transfer them to a large mixing bowl.
- Add the garam masala, the curcuma and the curry powder as well.
- Stir very well. Then season the potatoes with a pinch of pepper, salt and garlic powder. Sprinkle with the olive oil and fennel seeds.
- Stir the potatoes very well again. Make sure all the bits are coated evenly. Then cover the bowl with a kitchen towel and let the potatoes marinate for 30 minutes at room temperature.
- After that spread then onto a large baking tray.
- Roast the potatoes in a preheated oven for 30 to 45 minutes until they are cooked through and start to brown a little on the edges. Then remove the tray from the hot oven and transfer the roast potatoes to a large bowl. Sprinkle with the freshly chopped cilantro. Serve hot.