Bengali Potato Masala - roasted veg variations

Ingredients:

• 4 large potatoes, washed, peeled, cut into 1.5cm cubes, or 0.5cm thick slices by 3cm diameter.
• 1 TBSP Bengali potato masala
• 1 TBSP Butter
• 1 TBSP olive oil (might be needed)

Steps:

• preheat oven to 400˚F
• wash, peel, and chop potatoes
• Boil enough water to cover potatoes
• Cook potatoes until about 3/4 tender
• In a frying pan, on low heat, melt butter & fry spices but don't let burn. remove from heat.
• When potatoes are 3/4 done, strain & rinse, pat dry with paper towel.
• Return frying pan to heat, add potatoes, toss around until coated, add additional olive oil if needed. cook for a minute on low heat.
• Transfer everything to baking sheet, spread out, put in oven.
• Roast for another 10 minutes or until tender on the inside and browned on the outside. (sometimes for added crispiness, I broil them at the end for a minute or so).
• Remove from sheet and toss in a bowl (much of the whole masala will fall away which is fine).
• For a little zing, squeeze a bit of lime and chop a green onion for garnish.
• Can be eaten with a meal or just as a snack.

Prep time

Alternate options:
Use as a rub for grilled fish or  barbecued veg, even grilled corn on the cob!!