Khatte Aloo (sour potatoes) traditionally are diced, possibly boiled, potatoes. I like to roast tiny multi-colored, one-bite wonders and dose them with a whole lotta spice! Taste buds…you have been warned!!!
- 1 Tablespoon cumin seeds
- 1 Tablespoon coriander seeds
- 1 teaspoon cardamom seeds
- 1 1/2 pounds small (large marbles) potatoes
- Zest of one and juice of 1/2 lemon, juice reserved
- 1 Tablespoon grated fresh ginger
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 2 Tablespoons chopped fresh mint
- 2 Tablespoons chopped fresh cilantro
Preheat oven to 425oF.
Pulse cumin, coriander, and cardamom about four pulses in a food processor or spice grinder until coarsely ground.
In a medium bowl, combine potatoes, lemon zest, and ginger. Drizzle with olive oil and stir to coat the potatoes. Season with cumin, coriander, cardamom, salt, and pepper flakes, stirring until the potatoes are spice-crusted.
Transfer to a sheet pan and spread out in one layer. Roast for 15-18 minutes until cooked through.
Transfer to a serving dish, scraping up additional spices left behind. Drizzle warm potatoes with lemon juice.
Serve warm or at room temperature, as a vegetable side dish or as an hors d’oeuvre. Before serving, toss with chopped mint and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side
- Method: Oven
- Cuisine: Indian
Keywords: Indian, Potatoes, Spicy