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Spiced Roast Potatoes with Herbs Recipe

Spiced Roast Potatoes with Herbs recipe


This is a yummy potato dish with spices and herbs. You boil potatoes and mix them with spices. Then you bake them until they are crispy. You add lemon and herbs at the end for a fresh taste.


1.5 kg potatoes, peeled and chopped
1/4 tsp turmeric powder
1 tbsp cornstarch
1/2 tsp fennel seeds
1/2 tsp yellow mustard seeds
5 cloves garlic, minced
3 cm piece of ginger, grated
2 green chillies, finely chopped
2 tsp paprika
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin
1 lime
A handful of fresh mint leaves
3 tbsp olive oil
Salt to taste


Preheat the oven to 200°C (390°F).
Place the chopped potatoes in a large pot, cover with water, and add a generous pinch of salt and the turmeric powder. Bring to a boil and cook until just fork-tender, about 10 minutes.
Drain the potatoes and return them to the pot. Add cornstarch, paprika, garam masala, ground coriander, ground cumin, and a teaspoon of salt. Add the minced garlic, grated ginger, and chopped chillies. Toss everything together until the potatoes are well coated.
In a separate small pan, heat the olive oil over medium heat. Add the fennel and yellow mustard seeds and cook until they start to pop, about 1 minute.
Pour the seasoned oil over the potatoes and toss to coat evenly.
Transfer the potatoes to a baking dish and spread them out in an even layer.
Roast in the preheated oven for 40 minutes, or until the potatoes are golden and crispy, tossing occasionally for even cooking.
While the potatoes are roasting, finely chop the mint leaves and cut the lime into wedges.
Once the potatoes are done, remove from the oven and immediately squeeze lime juice over them and sprinkle with the chopped mint.
Serve hot as a delicious side dish.

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