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
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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
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Preheat oven to 450 degrees.
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Cut potatoes into bite-sized chunks.
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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.
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Toss potatoes with the oil, cinnamon, and cardamom mixture. Season with salt and pepper to taste.
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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.
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