Curried Roast Potatoes

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1/3 cup salted butter
• 1 teaspoon ground turmeric
• 1 teaspoon black mustard seeds
• 2 cloves garlic, crushed
• 2 dried red chilies
• 1 1/2 lbs baby new potatoes

1. Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
2. Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
3. Add the ground cumin/coriander mix.
4. Stir well to combine evenly.
5. Place in a preheated oven, 400 F (200 C) for 5 minutes.
6. Remove the roasting pan from the oven and add the potatoes.
7. Stir well so that butter and spices coat the potatoes completely.
8. Put back in the oven and bake for 20-25 minutes.
9. Stir occasionally to keep the potatoes evenly coated.
10. Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
11. Serve immediately.

cumin seeds, coriander seeds, butter, ground turmeric, black mustard seeds, garlic, red chilies, baby new potatoes

Taken from www.food.com/recipe/curried-roast-potatoes-21716 (may not work)