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Indian Spiced Potatoes https://www.metro.ca/userfiles/image/recipes/Pommes-terre-epicees-indienne-6800.jpg PT30M PT40M PT1H10M
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.
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1/4 lb (115 g) mini potatoes (""grelots"") 2 Tbsp. (30 mL) olive oil 1 medium onion, chopped 1 tsp. (5 mL) fresh ginger, grated 1/2 tsp. (2 mL) turmeric 1/4 tsp. (1 mL) crushed chilli 1 tsp. (5 mL) ground cumin Salt to taste 1 Tbsp. (15 mL) fresh coriander, chopped
Indian Spiced Potatoes

Indian Spiced Potatoes

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  • Gluten-free
  • Lactose-free
4
portions
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

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Ingredients

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  • 1/4 lb
    (115 g)
    mini potatoes (""grelots"")
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    medium onion, chopped
  • 1 tsp.
    (5 mL)
    fresh ginger, grated
  • 1/2 tsp.
    (2 mL)
    turmeric
  • 1/4 tsp.
    (1 mL)
    crushed chilli
  • 1 tsp.
    (5 mL)
    ground cumin

  • 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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Lactose-free recipes

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