I love potatoes any time of the year, but new potatoes in the spring are the pinnacle of potato-hood. They are sweet, tender and delicious. They need very little adornment–any other roasted potato I might dip in ketchup, but not a spring baby redskin.
This recipe is made for new potatoes. Roasted in a simple assortment of Indian spices, the potatoes need absolutely nothing else to make them sing (although I confess to letting my mysteriously potato-averse children dip them in Greek yogurt). I have been staring at this recipe since last fall, waiting for spring potatoes. Saran prefers the tiniest of potatoes, but I say forget about that (unless you have more selection than I do) and just go for organic new potatoes–the true babies that are only sold in the spring.
And then buy as many as you can.
These potatoes were part of a vegetarian Indian meal; stay tuned for the other dishes.
Whole Indian Spiced Baby Potatoes
Adapted from Indian Home Cooking, Suvir Saran
2 T vegetable oil
1 T ghee
3 whole dried chile peppers or red chile pepper flakes, to taste (I used the latter, a pinch or so)
1 1/2 t cumin seeds
1 lb new baby redskins, preferably organic (if some are bigger, cut them into chunks to approximate the size of the smallest potato)1 1/2 t ground coriander
1 t ground fennel
1/2 t turmeric
1/2 t garam masala
1 t salt, to taste
pinch cayenne pepper or sub paprika
juice of 1/2 lemon or lime (I forgot and was delicious without but will try on leftovers, so is optional)
Preheat the oven to 375 F.
Combine the oil, ghee, chile peppers and cumin seeds in an ovenproof large pan or wok over medium high heat. Cook, stirring, until the cumin darkens and becomes fragrant–do not let it burn. Add the potatoes and toss to coat with the spices and oil. Continue to toss and cook for 3-4 minutes.
Add the rest of the spices as well as the salt and toss the potatoes to coat them. Cover the pan and place them in the oven. Roast at 375 F for 20 minutes and then remove the lid and crank the heat to 450 F. Roast until the potatoes are tender–watch them to make sure they do not burn. Saran does this on the stovetop but I preferred the oven for the whole potatoes for all over roasting.
Ok, I actually have ALL the ingredients for this so your recipe is getting bookmarked to try soon! Can't wait to see the rest of the meal!
Ok, I actually have ALL the ingredients for this so your recipe is getting bookmarked to try soon! Can't wait to see the rest of the meal!
I love them; you should try adding some amchur next time.
Simran: I have more bags waiting, thanks for the tip. Would you still use the fennel then? Maybe I could do mustard seeds instead of the cumin also and use amchur…
YUM! I really enjoy eating baby red skinned potatoes and this looks like a great recipe…thanks for sharing=}
My kids won't eat potatoes either! (Unless in fry form) So totally mysterious. But this sounds awesome.
I never have ghee around and don't really feel like getting any – would there be a major taste change if I just regular butter or a neutral oil?
Amy: you know how some kids won't eat green? I think mine are offended by white. They hate cauliflower too, but upcoming recipe I used orange and purple broccoflower and they LOVED it. Alex esp picked the broccoflower out to eat it!
Anyhoo, original recipe calls for all oil so you will be fine. My thinking was that I was serving with all vegetarian food, very healthy, so the little extra unhealthy fat would not be a big deal and would make the potatoes richer. If I had served as side dish to a meat entree would have used all oil probably. I think in this case butter would sub fine also.
'the pinnacle of potato-hood.' awesome. 🙂
Oh this is perfect for the potato ho in me!! I love it!!
Now I need to make some this weekend to go with my beautiful steak.
I mkae a very similar recipe and my husband loves it even in a meal with no other Indian dishes.
I definitely need to experience "the pinacle of potato hood." This is a must-do!
Looks wonderful, I really enjoy cooking indian meals they are always so flavourful and rarely disappoint. This looks like a great side to add to my collection.
Oh I totally love potatoes in indian spices 🙂
Your kids are so funny! They would never have survived in my house growing up. These sound so full of flavor!
I love this! Haven't seen potatoes look so good and flavorful before. Must try this!
Fantastic use of spices. I love potatoes. Can't wait to try this one!
these look so tasty!!!
I absolutely love Indian food and have not made it in a long time. But I am pretty sure I have everything I need to make these! I would love it if you would link it up with us at Tasty Tuesdays but regardless, I am pinning and stumbling this now!
Michelle can you email me more info about Tasty Tuesdays? thespicedlifeATgmailDOTcom Thanks for the social media love!