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
potatoes (red or yukon gold)
salt and pepper to taste.
In This Recipe
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.