INGREDIENTS

  • 1 teaspoon canola oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon kosher salt
  • 4 1/2 cups peeled shreeded baking potatoes (I used the pre-packaged ones in the dairy case)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons canola oil
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon fresh ground pepper
  • 1 dash ground red pepper
  • cooking spray
  • 5 tablespoons light sour cream
  • 2 tablespoons of chopped fresh cilantro
  • 1 teaspoon of minced garlic
  • 1 teaspoon onion powder

DIRECTIONS

  1. Preheat oven to 400^.
  2. Heat 1 teaspoon oil in a small skillet over medium heat.Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly.Remove from heat.
  3. Place spice mixture and salt in a mortar; crush seeds with a pestle and set aside.
  4. Gently squeeze potato to remove excess moisture.
  5. Combine potato, spice mixture, parsley, 2 tablespoons of oil, tumeric, and peppers in a large bowl, and whatever other spices you may add.
  6. Divide mixture evenly into 10 portions, about 1/3 cup.Place on baking sheet coated with cooking spray.Flatten to 1/2 inch thickness.
  7. Bake at 400^ for 16 minutes or until golden.Turn over; bake an additional 5 minutes.
  8. Serve with sour cream.