Maggie has passed this recipe on to many people at the Salt Spring Market and has received lots of positive feedback. The cool thing about Balti Potatoes is that they can be eaten with a multitude of other dishes, not just as part of an Indian-style meal. Another victory in the secret campaign to make Monsoon Balti as omnipresent as salt in the kitchens of the world. Thank you Maggie.
6 medium Yukon Gold potatoes
4 tbsp olive oil
1/2 tsp salt
2 tsp Monsoon Balti
Cut the potatoes into wedges (about 12 wedges per potato). Place in a bowl where you can toss them with the remaining ingredients. It is important that all of the ingredients evenly coat the potatoes.
Place on a cookie sheet and roast at 350-375 degrees until done. Flip the potatoes over a few times during the baking process. Enjoy!