Curry Roasted Potatoes

• 6 cardamom pods
• 1/2 teaspoon whole cloves
• 2 teaspoons each fennel, cumin, coriander and mustard seeds
• 2 teaspoons ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil
• 4 medium red potatoes, cut into 1/4-inch slices
• 1 cup reduced-fat plain yogurt
• 1/4 cup minced fresh mint

1. Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool.
2. Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne.
3. In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425u0b0 for 16-20 minutes or until golden brown, turning once.
4. Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.

cardamom pods, whole cloves, each fennel, ground turmeric, salt, cayenne pepper, canola oil, red potatoes, yogurt, fresh mint

Taken from www.tasteofhome.com/recipes/curry-roasted-potatoes/ (may not work)