Toasty Spiced Roasted Potatoes

MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 30 minutes

Anybody who knows me knows I’ve got a potato jones that just won’t quit. Doesn’t matter the make and model, a properly prepared spud just takes me places. This version relies on a little spice razzamatazz: I throw some mustard and coriander seeds into a hot pan and play Jiffy Pop with them for about thirty seconds. It gets their oils going, and they get fully released—along with a load of anti-inflammatory ingredients—when I grind them a few seconds later. I then bake them along with some lovely fingerling potatoes coated with olive oil and sea salt, and it’s heaven on a plate. Or so say the potato critics in my crowd, and they’re not an easy bunch to please.

3 tablespoons coriander seeds
3 tablespoons mustard seeds
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper
1 1/2 pounds fingerling potatoes, scrubbed and quartered lengthwise

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Place a small pan over medium heat for a minute or two, until hot. Add the coriander and mustard seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Grind into a powder in a spice grinder or mortar and pestle. (See the Cook’s Note.)

Put 2 tablespoons of the toasted spice mixture, olive oil, Dijon mustard, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.

Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30 minutes, or until the potatoes begin to turn golden brown. Transfer to a serving bowl and serve immediately.

COOK'S NOTE: This recipe makes three times the amount of ground coriander and mustard seeds you’ll need; store the extra so you can roast these potatoes at a moment’s notice. Store them in a jar for up to 3 months.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.