Cumin Potatoes Recipe
- 1 1/2 pounds small waxy or new potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon tumeric
- Coarse salt to taste
- 2 tablespoons minced fresh coriander (cilantro) leaves and tender stems
- Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
- Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
- Sprinkle with fresh coriander and serve hot, at room temperature, or cold.
