Instructions

• Preheat the oven to 400°F (200°C). Lightly oil a large baking dish (at least 9×13 inches).
• In a large bowl, combine the 2 pounds halved small red potatoes with 1 tablespoon of the olive oil and toss to coat; set aside.
• In a small skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add 1 teaspoon mustard seeds and ½ teaspoon red chili flakes and cook about 1 minute, until the mustard seeds begin to pop.
• Reduce the heat to medium-low and add 2 teaspoons minced fresh ginger, 5 cloves minced garlic, and ½ jalapeño (seeded and minced). Cook about 1 minute, stirring constantly.
• Add 1 teaspoon salt, 1 teaspoon ground turmeric, and ½ teaspoon garam masala to the skillet. Cook another minute, stirring occasionally, then remove the skillet from the heat.
• Pour the spice mixture over the potatoes and toss well to coat. Arrange the potatoes in a single layer (cut side down if applicable) in the prepared baking dish.
• Bake for 40 minutes, or until the potatoes are tender and browned, stirring once about halfway through baking for even browning.
• Remove the dish from the oven, stir in the ½ cup chopped fresh cilantro and ½ cup chopped mint, then drizzle with 1 tablespoon fresh lime juice.
• Serve the potatoes with the 6 lime wedges.