1 1/2 TBSP Masi Masa Tikka Masala Spice Blend (there are 3 TBSP in a pack)
Salt to taste
Pre-heat oven to 400°
Cut potatoes into approximately 1" pieces and add to large mixing bowl (they key here isn’t so much the size, but the fact that each piece is a uniform size so they will roast evenly)
Add tomatoes and 1/4 C olive oil, sprinkle in 1 1/2 TBSP Masi Masa Tikka Masala Spice Blend, stir to coat
Spread potato and tomato mixture onto 2 rimmed sheet pans (we like using parchment paper on the bottom for faster clean up), make sure to allow space between so potatoes and tomatoes can roast (versus steam)
Bake for 15 minutes, flip potatoes and tomatoes
Bake for another 15 minutes or until potatoes are cooked through
Serve topped with chopped cilantro and maybe a little Raita on the side (recipe for Raita coming soon!)
NOTE: We dumped both trays onto one for our photo, i.e. don’t cook them like that!
This recipe was developed by Kelsey Miguel of Not Umami’s Cooking for a cooking class series she did using our spice blends. We think it tastes like a deconstructed samosa—yum!—without wheat, perfect for anyone who’s not able to eat gluten.