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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

    Print recipe
    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 - $0.99/lb
     Farm Fresh, Med
     
      FreshDirect Mild Curry Powder - $3.79/ea
     2oz
     
      FreshDirect Ground Ginger - $3.79/ea
     1.75oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Ground Cumin - $3.79/ea
     2oz
     
    You May Already Have
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
     48oz
     
      Spice Supreme Chili Powder - $1.19/ea
     4.37oz
     
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
     2oz
     
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
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