• about 2 pounds potatoes
• 1 tablespoon garam masala
• clove garlic
• 1 teaspoon cumin seeds
• olive oil or vegetable oil
Preheat oven to 425 F.
Mince the garlic, and slice the potatoes into half-inch rounds. If the potatoes are very large, cut the rounds in half or quarters—you want bite-sized pieces.
On a baking sheet, toss the potatoes with the garam masala, cumin seeds, garlic, and olive oil. Bake until completely cooked through, about 20 minutes.
To read about how Anastatia Curley used garam masala in two CSA-inspired dishes, including this one, click here.
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