Recipe #6800
Indian Spiced Potatoes
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 10 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
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Recipe ingredients
- 1 ¼ lb. (600 g) mini potatoes (“grelots”)
- 2 Tbsp. (30 mL) olive oil
- 1 medium onion, chopped
- 1 tsp. (5 mL) fresh ginger, grated
- ½ tsp. (2.5 mL) turmeric
- ¼ tsp. (1 mL) crushed chilli
- 1 tsp. (5 mL) ground cumin
- Salt to taste
- 1 Tbsp. (15 mL) fresh coriander, chopped
Preparation
Preheat over to 190oC (375°F).
Peel potatoes. Cut in halves if they are too big. Boil in salted water for 10 minutes. Drain and set aside.
Fry, but do not brown, onion in oil. Add ginger, turmeric, chilli, cumin and salt. Cook for 1 minute.
Add potatoes to onion mixture and mix well to coat evenly. Bake in oven for 30 minutes.
Sprinkle with fresh coriander and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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