Curry Roasted Potatoes Recipe

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Ingredients:

Serving

6 cardamom pods
1/2 tsp whole cloves
2 tsp each fennel , cumin , coriander and mustard seeds
2 tsp ground turmeric
1/2 tsp salt
1/4 tsp cayenne pepper
2 tbsp canola oil
4 medium red potatoes , cut into 1/4-inch slices
mint yogurt sauce:
1 cup reduced-fat plain yogurt
1/4 cup minced fresh mint

Directions:

Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool.
Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne.
In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once.
Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes. Yield: 6 servings (1 cup sauce).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	176.3 Kcal (738 kJ)
Calories from fat	50.12 Kcal
		% Daily Value*
Total Fat	5.57g	9%
Cholesterol	2.45mg	1%
Sodium	251.51mg	10%
Potassium	820.41mg	17%
Total Carbs	27.13g	9%
Sugars	4.31g	17%
Dietary Fiber	4.02g	16%
Protein	4.96g	10%
Vitamin C	16.5mg	27%
Vitamin A	0.5mg	16%
Iron	60.9mg	338%
Calcium	110.5mg	11%

Amount Per 100 g
Calories	88.47 Kcal (370 kJ)
Calories from fat	25.15 Kcal
		% Daily Value*
Total Fat	2.79g	9%
Cholesterol	1.23mg	1%
Sodium	126.21mg	10%
Potassium	411.71mg	17%
Total Carbs	13.61g	9%
Sugars	2.16g	17%
Dietary Fiber	2.02g	16%
Protein	2.49g	10%
Vitamin C	8.3mg	27%
Vitamin A	0.2mg	16%
Iron	30.6mg	338%
Calcium	55.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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