These potatoes get a little kick from a blend of Indian spices. Garam masala—a spice mix including coriander (cilantro), cumin, ginger and cloves, among others—is available in many mainstream grocery stores; if you can't find red tandoori masala (at Indian groceries, the DeKalb Farmers Market and some other specialty stores), substitute a smaller amount of ground cayenne pepper, to taste. Serve them with Cilantro-Mint Dressing
3 baking potatoes, cut into 1-inch cubes
2 tablespoons canola oil
2 teaspoons cumin seed
1 ½ teaspoons garam masala
1 ½ teaspoons ground turmeric
1 ½ teaspoons red tandoori masala (or ½ teaspoon ground cayenne pepper)
1 teaspoon coarse salt
Preheat the oven to 400 degrees. Place the diced potatoes in a pot of cold water. Bring to a boil; cook until they can be pierced by a fork, about 5 minutes. Drain. Pour the oil in a 9-by-13-inch baking dish. Add the potatoes and toss to coat with the oil. Sprinkle with the cumin seeds, garam masala, turmeric, tandoori masala (or cayenne) and salt; toss well to coat. Roast until browned and crispy, about 30 minutes.
Makes 4 servings. Prep time: 10 minutes. Total time: 45 minutes.