Roast Potatoes with Indian and Australian spices


Serves  8
3 Tbl Patlin Gardens Olive Oil
1½ kgs small potatoes, halved (about 8 cups)
1¾ tsp black mustard seeds
A good pinch of ground Tasmanian Pepperberry
2 tsp minced fresh ginger
3 garlic cloves, minced
1½ teaspoons salt
1 teaspoon ground turmeric
½ teaspoon Garam Masala
½ cup chopped fresh coriander
½ cup chopped fresh mint
A pinch of ground Lemon Myrtle leaf
1 tablespoon fresh lime juice
8 lime wedges

1.    Preheat oven to 180°.
2.    Combine some of the oil and the potatoes, tossing to coat. Set aside.
3.    Heat remaining oil and mustard seeds in a large skillet over medium-high heat; cook 1½ minutes or until seeds begin to pop. Reduce heat to medium-low.
4.    Add ginger, pepperberry and garlic. Cook 1 minute, stirring constantly. Stir in salt, turmeric and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a baking dish.
5.    Bake at 180° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes or so. Stir in coriander, mint, and juice. Serve with lime wedges.


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