Author Notes: I have been adding cinnamon sticks to my roasted potatoes since reading Melissa Clark’s recipe in the NY Times this past November. Inspired by this week’s theme, I decided to add some cardamom to my potatoes this week, and I was not disappointed! These potatoes are wonderfully fragrant and savory. —kechin
Makes: 4
Ingredients
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1.5
pounds potatoes (red or yukon gold)
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2-3
tablespoons olive oil
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3
cinnamon sticks
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1/2
teaspoon cardamom seeds
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6
cardamom pods
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salt and pepper to taste.
Directions
- Preheat oven to 450 degrees.
- Cut potatoes into bite-sized chunks.
- On the stovetop, heat the olive oil in a pan. Add the cinnamon sticks, cardamom seeds, and cardamom pods. Stir and heat until the cinnamon sticks begin to unfurl. Be careful not to burn your spices! Remove pan from heat.
- Toss potatoes with the oil, cinnamon, and cardamom mixture. Season with salt and pepper to taste.
- Transfer potatoes to a baking dish. Place in oven for 40 minutes, occasionally opening the oven and tossing the potatoes so that all the sides become golden.
/c6551de1-5983-4e37-80b4-6037e0f555f9--DSCN0030.jpg "Cardamom Roasted Potatoes 2")
