Tangy Amchur Roasted Potatoes

Ingredients:

For the Potatoes:

• 2 lbs (about 1 kg) small potatoes (such as baby potatoes), halved or quartered depending on size

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

For the Amchur Spice Mix:

• 2 tablespoons Organic Amchur Powder (dried mango powder)

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground coriander

• 1/4 teaspoon chili powder (optional for a spicy kick)

• Fresh cilantro or parsley, finely chopped, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Potatoes: Wash the potatoes and cut them into halves or quarters, ensuring they are about the same size for even cooking.

3. Season the Potatoes: Place the potatoes in a large bowl. Drizzle them with olive oil and season with salt and black pepper. Toss to coat evenly.

4. Prepare the Amchur Spice Mix: In a small bowl, mix together amchur powder, ground cumin, garlic powder, onion powder, ground coriander, and chili powder.

5. Toss Potatoes with Spice Mix: Sprinkle the spice mix over the potatoes and toss again until they are well coated with the spices.

6. Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the preheated oven for 25-30 minutes, or until they are golden and crispy. Stir halfway through to ensure even roasting.

7. Garnish: Once roasted, transfer the potatoes to a serving dish and sprinkle with freshly chopped cilantro or parsley.