Roasted potatoes with freshly ground spices (Edit recipe)

74 recipes
22 followers

Potatoes in any form are so good ! But slow roasted potatoes with freshly ground spices are delicious !!! These potatoes are boiled and then slow roasted in freshly ground roasted spices. Yes roasted spices, because roasting brings the best flavor out of the spices. These are then lovingly hand ground in a stone mortar and pestle. You can also pulse them in your mixer or spice grinder but if you have the option to hand grind them, then don’t miss that opportunity. There is something sinfully delicious about slow roasted hand ground spices. Instead of roasting the potatoes in a pan, you can roast these potatoes in the oven as well. Just toss all the spices and drizzle some oil and roast them in your sheet pan for a more hands free version! This recipe is whole30 compatible and would be a great side to your whole30 meal

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	108
Fat:	12 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	536 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

4 White Potatoes, sliced & boiled
2-3 Dried Red Chili, (Can reduce quantity depending on your heat tolerance)
1 Tbsp whole Coriander Seeds
1 tsp Whole Cumin Seed
.5 tsp Turmeric
1 tsp Salt
1 tsp Dried Fenugreek Leaves, ( kasuri methi) (or use any herb of choice)
3 Tbsp Avocado Oil

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dry roast the coriander seeds and once they are warmed and fragrant, add the dry red chilies and roast them for a minute.
Let the spices cool and grind them to a coarse powder. You can use the manual stone mortar and pestle or pulse it in a spice/coffee grinder.
In a pan add oil and once hot add the cumin seeds. Let them bloom.
Add the boiled sliced potatoes and slightly roast them till golden.
Once roasted add the turmeric, ground spice, salt and the fenugreek or herb of choice.
Slow roast the potatoes till they turn crisp.