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Indian Spiced Potatoes

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2 Votes

Gluten-free
Lactose-free

servings

0:30

Preparation

0:40

COOKING

1:10

TOTAL TIME

Imprimer ma sélection

Ingredients

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1/4 lb
(115 g)
mini potatoes (""grelots"")

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ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

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Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

2 Tbsp.
(30 mL)
olive oil

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BERTOLLI OLIVE OIL

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500 ml SELECTED VARIETIES

1

medium onion, chopped

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1 tsp.
(5 mL)
fresh ginger, grated

1/2 tsp.
(2 mL)
turmeric

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1/4 tsp.
(1 mL)
crushed chilli

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1 tsp.
(5 mL)
ground cumin

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Salt to taste

1 Tbsp.
(15 mL)
fresh coriander, chopped

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Preparation

Preheat over to 190°C (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.

Source : Féd. producteurs de pommes de terre du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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