3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, quartered
1 3/4 teaspoons black mustard seeds
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1/2 jalapeño, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking spray
1/2 cup chopped fresh cilantro (optional)
1/2 cup chopped fresh mint (optional)
1 tablespoon fresh lime juice (optional)
8 lime wedges (optional)
Preheat oven to 400°. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 25 - 30 minutes or until potatoes are tender, browned, and crisp, stirring every 10 minutes. Stir in cilantro, mint, and juice, if desired. Serve with lime wedge.
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