Crispy Spice Rubbed Potato Skins

1. 1

   Cut the potatoes in half.

2. 2

   Place in a large cooking pot and add some salt and boil the potatoes for about 15 to 20 minutes until the potatoes are cooked until they are soft but not mushy. It is important to be able to scoop the flesh out without breaking the potatoes.

3. 3

   Cool the potatoes until they are comfortable to handle and then scoop out the center, leaving about a layer of 1 inch thickness around the potatoes.

4. 4

   Cut the skins into 1 inch pieces and toss with turmeric and salt,

5. 5

   Heat the oil on medium heat in a good frying pan for about 2 minutes. Gently lower the potatoes into the oil. Let the potato skins cook undisturbed for 6 to 7 minutes until the potatoes gently turn golden and turn crisp.

6. 6

   Turn the potatoes and continue cooking on the other side until both sides are evenly browned.

7. 7

   Drain the potato skins on paper towels

8. 8

   While the potatoes are cooking, gently heat the cumin and coriander seeds for 1 minute until they smell toasty.

9. 9

   Place the cumin and coriander in a spice mill, with the fenugreek leaves, pomegranate seeds and the black peppercorns and grind to the smooth powder.

10. 10

    Rub the potato skins with this prepared spice mixture and dust with extra paprika while serving.

* Per serving · 4 servings · Values may vary.