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CRISPY CURRIED ROAST POTATOES
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
INGREDIENTS (CLICK TO BUY)

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

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PREPARATION

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 - $0.79/lb
 Farm Fresh, Med
 
  Spice Supreme Curry Powder - $1.19/ea
 4oz
 
  Spice Supreme Ground Ginger - $1.19/ea
 3oz
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  Spice Supreme Ground Cumin - $1.19/ea
 3oz
 
You May Already Have
  Mazola Right Blend Cooking Oil - $6.59/ea
 48oz
 
  Spice Supreme Chili Powder - $1.19/ea
 4.37oz
 
  Spice Supreme Paprika - $1.19/ea
 4oz
 
  Spice Supreme Cayenne Pepper - $1.19/ea
 3.5oz
 
  Morton's Regular Salt - $0.99/ea
 26oz
 
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