Cumin Potatoes

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   1.

2. 2

   Boil the potatoes in their jackets until tender but not cracked open.

3. 3

   Drain.

4. 4

   When cool enough to handle, quarter the potatoes.

5. 5

   Leave the skin on.

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   2.

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   Heat the oil in a large heavy nonstick saute pan over medium-high heat.

8. 8

   Add the cumin seeds and saute until they turn several shades darker, about 1 minute.

9. 9

   Add the tumeric and potatoes and saute, tossing frequently, until the potatoes are nicely browned., about 10 minutes.

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    3.

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    Sprinkle with fresh coriander and serve hot, at room temperature, or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.