Spicy Potatoes
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Cook time: 
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Serves: 8
 
Ingredients
  • 2 lb. bag of assorted color baby potatoes
  • 1 medium shallot, thinly sliced lengthwise
  • 2 serrano chilies, thinly sliced
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
  • 1 teaspoon salt or to taste
  • 3 tablespoons cilantro, for garnish
Directions
  1. Wash potatoes and cut them in half.
  2. In a large cast iron pan or non-stick pan, heat oil on a medium-high heat until shimmering, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
  3. Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
  4. Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
  5. Garnish with cilantro and serve warm with any Indian flat bread.
Recipe by Lovely Masala at http://www.lovelymasala.com/thanksgiving-2016/