Curried Pistachio Crusted Potatoes
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Curried Pistachio Crusted Potatoes
Curried Pistachio Crusted Potatoes
1/2 cup Raley's Totally Nuts Shelled Pistachios
1 tbsp. curry powder
1 tsp. garlic salt
1 tsp. McCormick Garam Masala
1/4 tsp. cayenne pepper
1/2 cup panko breadcrumbs
1/2 cup flour
2 eggs, beaten
1 (24- oz.) package Honey Gold Potatoes (or 1-1/2 lbs. very small potatoes)
Olive oil cooking spray

Prep: 30 minutes, Cook: 35 to 40 minutes, Serves: 6 to 8

1. Preheat oven to 400°F and line a baking sheet with foil. Finely chop pistachios, curry, garlic salt, garam masala and cayenne pepper in a small food processor or clean coffee grinder. Transfer to a small bowl and stir in breadcrumbs. Place flour and eggs in 2 additional small bowls.

2. Place potatoes on prepared baking sheet and spray liberally with olive oil spray. Roll each in flour, then egg, then pistachio mixture, making sure to coat potatoes well with each step. Place back on baking sheet and spray again with olive oil spray.

3. Bake for 35 to 40 minutes or until potatoes are lightly browned and tender when pierced with a fork, coating with olive oil spray several times during cooking.

Nutritional Information:
180 calories, 6 g protein, 4 g total fat (0 g sat., 0 g trans), 31 g carbohydrate, 3 g fiber, 2 g sugar, 0 mg cholesterol, 242 mg sodium, 5 points