INDIAN SPICED POTATOES
These potatoes are so flavorful you almost don’t want to serve anything else with them. The coating of spices turns into a crisp layer once the potatoes are cooked. The addition of sea salt and lime adds a wonderful salty tangy, making it impossible to eat just one.
6 small red potatoes, quartered
1 tablespoon jalapeno, finely minced
1 teaspoon garlic, crushed
2 tablespoon creamy horseradish
1/3 cup olive oil
1 teaspoon cumin seeds
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon smoked paprika
1 ½ teaspoons cayenne
1 teaspoon ginger powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/8 cup fresh mint
1/8 cup fresh cilantro
Rinse and quarter the potatoes. Place the potatoes into a pot of boiling water. Cook for 5-10 minutes, until slightly fork tender but still able to hold their shape. Drain the potatoes in a colander.
Preheat the oven to 450.
In a mixing bowl combine all of the remaining ingredients. Add the potatoes and toss to coat. Spread the potatoes out onto a baking sheet. Bake for 45-60 minutes, until the potatoes are golden and crisp.
Chiffonade the mint and cilantro by cutting it into thin strips. Sprinkle the fresh herbs on top of the potatoes. Serve with sea salt and fresh lime.