Indian Spiced Roasted Potatoes With Green Chutney

Indian Spiced Roasted Potatoes With Green Chutney

Source:
Amy Kim
Food Blogger
kimchi MOM

Ingredients:

Directions:

  1. Preheat the oven to 425 degrees.
  2. In a small bowl, blend together the garlic, ginger, salt, coriander, Garam Masala, cumin, cayenne pepper, lemon zest, and a few grinds of freshly ground pepper.
  3. In a large bowl, toss together the quartered Idaho® Potatoes with the spices and olive oil. Toss until the potatoes are coated.
  4. On a parchment-lined sheet pan, distribute the potatoes evenly on the pan. Roast for 40-45 minutes or until golden brown, giving a stir midway after about 20 minutes.
  5. While the potatoes are roasting, make the green chutney. In a blender or food processor, add the cilantro, chili pepper, salt, lemon juice, cumin, and olive oil. Pulse until pureed. Scrape down the sides of the bowl as you are pulsing the mixture. Add more olive oil if you'd like the sauce to be more fluid.
  6. When the potatoes are done, place them into a medium-sized baking dish. Distribute the cubed cheese evenly on top. Turn the broiler to high. Place the baking dish under the broiler for about 3-4 minutes or until the cheese is melted. Spoon or drizzle the chutney on top. Serve hot.