Masala Roasted Potatoes Recipe

Fall initiates the season when we crave more satiating sustenance. With the onset of cooler temperatures, we need more substantial fuel to sustain us. It’s an evolutionary effect — animals naturally stock up on food or store fat to successfully weather winter and sometimes hibernate. 

As humans, we’re not that different. In order to endure the winter months, we need ample ammunition in terms of nutrition. Seasonal favorites for fortification include hearty stews, soups, chili, slow cooker creations, and casseroles.

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The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. In 1536, Spanish Conquistadors conquered Peru, discovered the flavors of the potato, and carried them to Europe. They have taken root in almost every culture on the planet.

Potatoes are renowned carbohydrate kings and these starchy successes have long been a staple of satisfying, filling food for many cultures, from Indian to Asian. 

Although only a moderate source of iron, potatoes' high vitamin C content promotes iron absorption. These tasty tubers are a good source of vitamins B1, B3, and B6 and minerals such as potassium, phosphorus, and magnesium. They also contain folate, pantothenic acid, and riboflavin.

This versatile vegetable is capable of many variations, depending on the seasonings and preparation, and comes in multiple varieties, including Yukon gold, russet, red, new, and finger. 

Potatoes may be baked — once or even twice — sliced and sauteed, cubed and roasted, mashed, transformed into French fries or wedges, shredded into hash browns, served scalloped, as a salad,  in soups — the list goes on.  

When marinated in our Masala Chai Concentrate, then drained and tossed with avocado oil and sea salt, potatoes emerge from the oven after roasting as a somewhat exotic and subtly spiced side dish.

Masala Roasted Potatoes Recipe

YOU WILL NEED

6 yellow new potatoes                                                                 

2 cups Firepot Masala Chai Concentrate

2 TBSP Avocado oil                                                               

1 tsp sea salt                                                                   

Chopped parsley or cilantro for garnishing                                                      

TO MAKE

1. Preheat oven to 400 degrees.
2. Wash and slice potatoes in half and put them in a bowl or pan. Pour enough Firepot Masala Chai Concentrate to cover the potatoes (about 2 cups) and let them soak for 2-4 hours.
3. Drain the potatoes and add avocado oil and sea salt. Blend together and transfer to a baking dish.
4. Roast at 400 degrees for 25-30 minutes until potatoes are browned and soft.
5. Place in a bowl to cool slightly before serving. 
6. Finish by sprinkling chopped cilantro or parsley over the potatoes. 
7. Serve and enjoy!

This recipe serves 4

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