Three Spice Potatoes
serves 2-4
Sometimes I want to make a tasty side dish that I can start and forget about while I’m making the rest of my dinner. Anything roasted or baked tends to fall into this category. Throw it in the oven until it’s done!Read more about this recipe at VeganYumYum.
1 pound russet potatoes (about three medium potatoes)
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon black or brown mustard seeds
1/2 teaspoon coriander powder
1/4 teaspoon salt
1 tablespoon lemon juice
prep: 10 minutes
total: 40 minutes
oven-safe skillet with tight-fitting lid
1. Preheat oven to 400 F.
2. Scrub potatoes and leave skins on. Cut potatoes in half lengthwise, then in half lengthwise again to form four long wedges. Cut each wedge in half widthwise to make chunks. Set aside.
3. Heat oil in a large, oven-safe skillet that has a tight fitting lid. Add spices and salt and mix well, until the seeds begin to pop. Add lemon juice. When the bubbling subsides, add potatoes and toss well to coat with the oil and spices. Make sure the potatoes are resting on their cut sides (as opposed to their skins). Cover and place in the oven for 15 minutes.
4. Remove pan from oven and use a spatula to loosen potatoes from the bottom of the pan. Turn them so browned sides are up and place back in the oven for another 10 minutes, uncovered, or until potatoes are tender but still hold their shape.
5. When finished baking, squeeze a bit of extra lemon juice over the top and sprinkle with a dash of salt. Serve immediately.
