This is a nice indian flavor pallette of the classic dish Stuff-Tossed-Potatoes-That-We-roasted-and-now-taste-delicious.  Veritably, it is a recipe that appeals to my childhood love of Shake-and-Bake, since that is exactly what this recipe is, except the shake costs way less than $1.

1 teaspoon cumin powder
1 teaspoon Kashmiri chili powder (you could substitute this for american chili powder but don’t. It’ll taste like disappointment).
1 tablespoon ground coriander
2 teaspoons dry mango powder (this is called amchur.  Its at indian markets or the internet)
2-3 tablespoons fresh cilantro, chopped (you can switch out for dried but then use 4 tbsp)
Salt and pepper to taste (you want at least a half teaspoon of salt)
4 tablespoons vegetable or canola oil
4 large potatoes (and variety), cut into bite sized chunks

Preheat oven to 400 degrees

Add all dried spices, salt and pepper to a big ziplock style plastic food bag. Shake and mix well (pay especial attention to the amchur, as it tends to clump). Add oil and cilantro, mix till even consistency.  Add potato chunks and shake, toss, tumble, knead that bag till all the potatoes are evenly and thickly coated.

Dump potatoes out onto a lined cookie sheet and spread them out in an even single layer with a good bit of space between them (not all lumped together in the center). Squeeze leftover seasonings out of the bag and onto potatoes.  Roast until potatoes are cooked (25 to 40 minutes, depending on size of chunks. You will know when they’re cooked when a fork easily pierces through the center of your largest chunks.)

Let them cook before you nom nom nom or else you’re in for an oil burn in your mouth.  But 15 minutes will do.  serves 3-6.

These nutrition facts are for one whole batch of the recipe. It’s a good source of potassium and vitamin c and b-6 and omega 3 fatty acids.