Vindaloo Curry Spice Roasted Baby Potatoes

Indian spices and roasted potatoes go hand in hand. I love how fragrant the kitchen becomes from these small but seriously delicious potatoes. I like the baby potatoes because they roast well in a small amount of time, allow for the flavors of the spices to really come out in every bite, and look pretty when they come in a variety of colors.

Prep time:
10 min.   |  
Cook time:
20 min.   |  
Total time:
30 min.   |  
Servings:
4 people

Ingredients:

  • 2 heaping cup of baby potatoes, washed and cut in half
  • 1 Tbsp. olive oil
  • 1 lemon, juiced
  • 1 tsp. honey
  • 1 Tbsp. Vindaloo Curry Spice Mixture
  • Salt and pepper to season
  • Chives, to garnish

Let's go:

  1. Preheat oven to 400° F.
  2. Wash and cut all of the potatoes in half. Put into a medium sized bowl.
  3. Drizzle with 1 Tbsp. olive oil, 1 large pinch of salt, juice of 1 lemon, 1 tsp. of honey, and 1 heaping Tbsp. of Vindaloo Curry Spice Mixture (found in your local grocer’s spice section). Stir to properly coat all of the potatoes
  4. Cover a baking sheet with parchment paper.
  5. Place the potatoes onto the baking sheet in a single layer.
  6. Bake for 20 minutes until they have browned and crisped up, checking half way through to ensure they are not cooking unevenly.
  7. Take out and taste. Season with salt and pepper if need be. Garnish with chopped chives or another herbs you like.

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