Indian Spiced Potatoes

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  • 6 small red potatoes (quartered)
  • 1 tablespoon Mezzetta Tamed Jalapenos, finely minced
  • 1 teaspoon crushed garlic
  • 2 tablespoons horseradish
  • 1/3 cup Mezzetta Olive Oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon cayenne
  • 1 teaspoon ginger powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/8 cup fresh mint
  • 1/8 cup fresh cilantro
  • Lime wedges
  • Sea salt
  • *Calculated ingredients may not always be as accurate as the original recipe.


Preheat the oven to 450 F.

Rinse and quarter the potatoes. Place the potatoes into a pot of boiling water. Cook for 5-10 minutes, until slightly fork tender but still able to hold their shape. Drain the potatoes in a colander.

In a mixing bowl combine all of the remaining ingredients. Add the potatoes and toss to coat.

Spread the potatoes out onto a baking sheet. Bake for 45-60 minutes, until the potatoes are golden and crisp.

To make a chiffonade, stack and roll the mint and cilantro leaves, then cut into thin strips

Sprinkle the fresh herbs on top of the potatoes.

Serve with sea salt and fresh lime.