Indian Spiced Potatoes
4 tbsp. EVOO or ghee
2 tsp. each black or brown mustard seeds, yellow mustard seed and cumin seed
1/2 tsp. turmeric
2 lbs. small Yukon gold or fingerling potatoes, halved
1 tsp. salt
1/2 tsp. pepper
2 tsp. coarsely ground coriander seeds
1/2 tsp. ground cumin
1/4 tsp. cayenne or Kashmiri chile powder
1/4 cup roughly chopped cilantro
Heat 2 tbsp. oil and mustard seeds in a large non-stick skillet over med-high heat just until seeds start to pop. Stir in cumin seeds and turmeric, then stir in potatoes, salt and pepper.
Reduce heat to med-low and add 1 tbsp. water. Cover and cook until potatoes are tender, about 20 minutes.
Add remaining 2 tbsp. oil, coriander, ground cumin and cayenne. Cook uncovered, turning occasionally, until potatoes are golden, 8-10 minutes.
Stir in cilantro.
Makes 6 servings.
Recipe by Joanne Weir from Sunset magazine