Baked Potato Masala

by | Read time: 1 minute

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.

Bowl of Potato Masala with Green Anaheim Chili & Cilantro #recipe |

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


  1. Preheat oven to 400 degrees F.
  2. Clean potatoes and pierce with a fork. Wrap in foil and bake one hour. Once tender, set aside and let cool.
  3. In a large skillet over medium heat, add olive oil, sugar, garlic, curry, cumin and cayenne. Cook until heated through.
  4. Once potatoes are cooled, dice and add to skillet. Stir to combine.
  5. Add cilantro, chili and salt, if desired.