Bombay Potatoes

• Vegan
• Gluten free

• Produce

  • 6 Waxy potatoes, medium

• Baking & Spices

  • 1 tsp Curry powder
  • 1 tsp Garam masala
  • 1 1/2 tsp Kosher salt
  • 2 tsp Mustard seed, black
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Vegetable oil

Found on thewanderlustkitchen.com

Description

Ingredients

• 6 medium waxy potatoes, peeled and cut into bite-sized pieces
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon turmeric
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seed
• 1 teaspoon curry powder
• 1 teaspoon garam masala

Directions

• Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
• Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.