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3-1/2 Tbsp. canola oil, divided
3 lbs. small red potatoes halved
1-3/4 tsp. black mustard seeds
6 dried Chiles
2 tsp. fresh ginger, peeled and minced
3 garlic cloves, minced
1/2 jalapeņo, seeded and minced
1-1/2 tsp. kosher salt
1 tsp. ground turmeric
1.2 tsp. Garam Masala
Cooking spray
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1 Tbsp. lime juice
8 lime wedges
Preheat the oven to 400*F.
Combine oil 1 Tbsp. oil and potatoes, tossing and set aside.
Heat remaining 2-/12 Tbsp. oil, mustard seeds and Chiles in a large cast iron skillet over medium high heat, cook 1-1/2 minutes or until seeds begin to pop. Reduce heat to medium low. Add ginger, garlic and jalapeņo to pan, cook 1 minute, stirring constantly, stir in salt, turmeric and Garam Masala,
cook 1 minute stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13x9" baking dish coated with cooking spray.
Bake for 40 minutes or until potatoes are tender and browned, stir every 10 minutes. Stir in cilantro, mint and juice. Serve with lime wedges.
Makes 8 servings
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