With a slight Indian twist, this dish is sure to please spud lovers. Cumin is a delightful spice, slightly smokey with good rich flavor, it pairs wonderfully with potatoes. This makes a great dish and adding a nice spiced touch to your usual side.
Adapted from The Novice Housewife
- 5 (russet) potatoes, boiled for 20-25 minutes until fork tender, peeled and chopped in bite-size pieces
- 2 Tbsp canola oil
- 2 tsp cumin seeds
- 3 green chilies, chopped
- 3/4 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp garam masala
- 1 tsp Kosher salt, more to taste
- 1/4 cup chopped cilantro
Heat oil in a large skillet over medium high heat.
Add cumin seeds and when the start to crackle add the potatoes and chilies. Fry for a minute, then add turmeric, chili powder and garam masala, mix well. Add salt and fry until crispy brown, don’t stir too frequently so that the potatoes get a nice crust. Taste and adjust seasoning as needed.
Remove from heat and toss with cilantro.