Monsoon Coast Roasted Potatoes are a delightful side dish that complements various meals. Whether you enjoy them as a comforting addition to a Sunday roast or as part of your weeknight dinner, these potatoes showcase the power of spices. Savour each bite and experience the magic of spice-infused potato perfection!
Our friend Maggie has passed this recipe on to many people at the Salt Spring Island Market and has received lots of positive feedback. The great thing about Monsoon Coast Potatoes is that they can be eaten with a multitude of other dishes. Thank you Maggie! This recipe works well really with any Monsoon Coast spice blend for a quick and delicious side to your meal.
Monsoon Coast Potatoes
- Yukon Gold potatoes
- olive oil
Your Favourite Monsoon Coast spice
- Cut the potatoes into wedges (about 12 wedges per potato). Place in a bowl where you can toss them with the remaining ingredients. Mix very well.Yukon Gold potatoes, olive oil, salt, 2 tsp Monsoon Balti, 2 tsp Monsoon Coast Adobo Seco, 2 tsp Arabian Baharat, 2 tsp Ethiopian Berbere, 2 tsp Goan Vindaloo, 2 tsp Jamaican Jerk Rub, 2 tsp Mahaviras Feast, 2 tsp Monsoon Tandoori, 2 tsp Ras el Hanout, 2 tsp Rose Harissa, 2 tsp Tobago Habanero Curry, 2 tsp Tunisian Harissa
- Place potatoes on a baking sheet and roast at 375°F until done. Flip the potatoes over a few times during the roasting process.