Hot Indian Baked Potatoes Food

ROASTED POTATOES WITH EAST INDIAN SPICES

Roasted Potatoes with East Indian Spices image

A super easy, fresh and delicious recipe for Roasted Potatoes with East Indian Spices. Indian spiced potatoes get a new flavor dimension with the addition of mint, cilantro and lime juice.

Provided by Joanna Cismaru

Time 1h

Number Of Ingredients 14

Ingredients

2 tablespoon olive oil
2 pounds small red potatoes (halved)
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes
2 teaspoon fresh ginger (minced)
5 garlic cloves (minced)
1/2 jalapeno (seeded and minced)
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 cup fresh cilantro (chopped)
1/2 cup mint (chopped)
1 tablespoon fresh lime juice
6 lime wedges

Steps:

Preheat oven to 400 F degrees. Coat a large baking dish, that's at least 9x13 inches with the cooking spray.
Combine 1 tbsp of the olive oil with the potatoes and toss to coat; set aside.
Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic and jalapeno to skillet; cook about 1 minute, stirring constantly. Add in the salt, turmeric, garam masala and cook for another minute, stirring occasionally.
Pour spice mixture over the potatoes and toss to coat. Arrange potatoes in a single layer in the prepared baking dish.
Bake for 40 minutes or until potatoes are tender and browned. Stir in chopped cilantro and mint. Drizzle with lime juice.
Serve with lime wedges.

Nutrition Facts : Calories 270 kcal, Carbohydrate 50 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 632 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

INDIAN POTATOES

Indian Potatoes image

These richly spiced Indian potatoes feel like a cross between exotic and comfort food. Soft creamy interiors with a beyond delicious seasoning blend. Flavor bomb!

Provided by Cheryl

Categories Side Dish

Time 35m

Number Of Ingredients 11

Ingredients

1.5 pounds (680g) baby potatoes, cut in half (or quarters if large) (Note 1)
2 tablespoon olive oil or vegetable oil
1 tablespoon curry powder
1 tablespoon grainy whole grain mustard ((1 tbsp turmeric can be substituted))
2 teaspoon Garam Masala (Note 2)
2 teaspoon minced garlic (2 garlic cloves) (or 1/4 tsp garlic powder)
1 teaspoon grated fresh ginger ((or pinch of ground ginger))
1/2 teaspoon kosher salt
OPTIONAL: 1/4-1/2 tsp red chili flakes
1/2 lime
2 tablespoon chopped fresh coriander leaves (Note 3)

Steps:

HEAT OVEN to 425F/218C. Line a pan with parchment or foil. If using foil, spray with oil.
BOIL POTATOES: Place potatoes in medium pot. Add enough cold water to just cover potatoes. Add a couple of teaspoons salt. Bring to boil. Lower heat to medium and simmer, partially covered for 6-10 minutes (depending on size of potatoes) until tender but not mushy). Drain potatoes, place back on stove and shake over heat to dry them out and 'rough them up' for 1 minute.
MAKE SEASONING MIXTURE: Mix together all seasoning ingredients in small bowl. Add to potatoes in pot and stir gently to coat potatoes evenly.
ROAST POTATOES: Spread seasoned potatoes onto lined pan in a single layer. Drizzle on a little extra olive oil if you like. Roast for 20-25 minutes, turning half way through.
GARNISH AND SERVE: Squeeze half a lime or more over potatoes and sprinkle with coriander. Transfer to large bowl or serving dish and serve immediately. These potatoes are great at room temperature too!

Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 460 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

INDIAN-ISH BAKED POTATOES

Indian-ish Baked Potatoes image

Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London - the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.

Provided by Priya Krishna

Categories dinner, easy, snack, finger foods, vegetables, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound small new potatoes or baby red potatoes
Kosher salt
3/4 cup sour cream
4 teaspoons minced fresh ginger
1/2 small red onion, finely diced
2 small Indian green chiles or Serrano chiles, finely chopped
2 teaspoons chaat masala
2 tablespoons chopped fresh cilantro stems and leaves, for garnish

Steps:

Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 398 milligrams, Sugar 3 grams