Roasted Potatoes with Cucumber Mint Raita
The spice mixture can be made a week or more ahead of time and stored in a sealed container at room temperature. The raita can be made 4 hours in advance and stored in the refrigerator.
Servings: 6
Calories: 103kcal
Ingredients
- Potatoes
- 1 lb. Melissa's DYP potatoes
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon red pepper flakes
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 2 Tablespoons ghee or clarified butter
- Cucumber Mint Raita
- 1 cup Chobani plain greek yogurt
- 1 small seedless cucumber cut into ¼ inch dice
- zest of 1 lime
- juice of ½ lime or more to taste
- 2 Tablespoons minced fresh mint
Instructions
- Pre heat oven to 425 degrees. In a small bowl combine the cumin seeds, fennel seeds, red pepper flakes, garam masala and salt. Stir and set aside.
- Wash the potatoes and cut them in half lengthwise. Add the ghee to a rimmed sheet pan and place in the oven for 2 minutes or until the ghee is melted. Remove the sheet pan from the oven and add the potatoes and toss until the potatoes are coated. Sprinkle the seasonings on the potatoes and toss a again until the potatoes are coated. Spread out the potatoes and place the sheet pan in the oven. Cook for 20 - 25 minutes or until the potatoes are nicely browned and tender.
- While potatoes are cooking, combine the yogurt with the cucumber, lime zest and juice and mint. Taste and adjust seasonings.
- Arrange potatoes and Cucumber mint Raita on a serving platter.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 443mg | Potassium: 388mg | Fiber: 2g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 9.4mg | Calcium: 70mg | Iron: 2.8mg