New Potatoes With Cumin

pattikay in L.A.'s Note:

This is a lovely, spicey way to prepare small new potatoes from Madhur Jaffrey's Quick and Easy Indian Cooking.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 lbs new potatoes
• 1 tablespoon salt , plus
• ¾ teaspoon salt
• 2 ½ tablespoons vegetable oil
• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• 1⁄8;-¼ teaspoon cayenne pepper
• 2 -3 tablespoons chopped fresh cilantro (I used 2 t dried)

Directions:

1. Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
2. Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
3. Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds.
4. Put in potatoes. Turn heat down to medium.
5. Brown potatoes lightly on all sides.
6. Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
7. Cook, stirring, for a minute.
8. Add the cilantro just before serving and toss to mix.

Reviews

[reneeumiami]

Wonderful flavor! I used fingerling potatoes and left the skins on.

[Chef #975756]

I overcooked the potatoes and they fell apart a bit. Don't worry if you do this because they still look ok once fried, and of course it makes no difference to the wonderful flavor.

[evelyn/athens]

What a great recipe! I made these potatoes to accompany a salmon feast we had for dinner tonight and they were absolutely wonderful. I took Sarah Jayne's advice and left the skins on, and I was very pleased with the crisp spiciness of this dish. Thanks.