Salt and pepper are old hat. It’s time for a makeover. This refresh doesn’t happen at the salon, though. Instead, you’ll be shaking up your spice cabinet to include a mix of powerful, taste-bud-teasing flavors that probably haven’t seen the light of a gas flame in ages. The end result is a beautiful masala seasoning for your favorite potatoes. Traditionally, masala is a combination of cumin, coriander, cardamom, cinnamon, cloves, peppercorns and bay leaf. But you’ll simplify the seasoning for this recipe, which is perfect for the holidays or large family gatherings.
Makes 8 servings
Macros per serving (4 oz.): 147 calories | 19 g net carbs | 2.3 g protein
2 lbs. Yukon potatoes
1/4 cup olive oil
1 Tbsp. sugar
1 Tbsp. chopped garlic
1 tsp. curry powder
1 tsp. ground cumin
Dash of cayenne
Fresh cilantro, chopped, to taste
Anaheim green chili, chopped, to taste
Pinch of salt
- Preheat oven to 400 degrees F.
- Clean potatoes and pierce with a fork. Wrap in foil and bake one hour. Once tender, set aside and let cool.
- In a large skillet over medium heat, add olive oil, sugar, garlic, curry, cumin and cayenne. Cook until heated through.
- Once potatoes are cooled, dice and add to skillet. Stir to combine.
- Add cilantro, chili and salt, if desired.