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Prep 10min
Total60min
Servings4
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Ingredients
3
lb potatoes, scrubbed, cut into bite-size pieces
2
tablespoons olive oil
2
tablespoons mustard seed (brown or yellow)
1
teaspoon kosher (coarse) salt
1
teaspoon cumin
1
teaspoon garam masala
1/2
cup plain low-fat yogurt
1
cup fresh cilantro, chopped
Additional salt and pepper to taste
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Steps
1
Heat oven to 400°F. Spray cookie sheet with cooking spray.
2
Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
3
Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
4
In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.
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Low-fat sour cream is an excellent substitute for the yogurt.
This dish also tastes delicious if you skip the yogurt ingredient, making it a great side dish to steak or roast chicken.
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Nutrition Facts are not available for this recipe
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