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    from "Terrific Pacific" by Anya Von Bremzen and John Welchman

    Potatoes are to a cook what a blank canvas is to a painter (as Brillat-Savarin once said about chicken) – raw material for inspiration These are flavored with a palette of Indian spices and passed under a broiler before serving, for extra crunch.

    Serves 4 to 5

    1/4 cup vegetable oil
    1 teaspoon ground cumin
    1/2 teaspoon pure chile powder
    1 teaspoon best-quality curry powder
    1 tablespoon paprika
    1/2 teaspoon ground cayenne pepper
    1 teaspoon ground ginger
    1 tablespoon minced garlic
    Salt, to taste
    5 Idaho potatoes, peeled and cut lengthwise into wedges

    Print recipe

    1. Preheat the oven to 400°F.
    2. Heat the oil in a large skillet over medium heat. Add the spices and garlic and stir for 1 minute. Add the potatoes and toss to coat with the oil. Season with salt.
    3. Arrange the potatoes on a baking sheet and bake until tender, about 35 minutes, tossing them several times.
    4. Preheat the broiler.
    5. Place the baking sheet under the broiler and broil until the potatoes are crisp, 3 to 5 minutes. Serve at once.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
      FreshDirect Mild Curry Powder - $3.79/ea
      FreshDirect Ground Ginger - $3.79/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Ground Cumin - $3.79/ea
    You May Already Have
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
      Spice Supreme Chili Powder - $1.19/ea
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
      FreshDirect Cayenne Pepper - $3.59/ea
      Morton's Regular Salt - $0.99/ea
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