Turmeric Potatoes with Cumin Seeds and Ginger

Ingredients

1½ pounds small Yukon Gold potatoes (1 to 1½ inches in diameter), unpeeled, halved or quartered if larger

3 tablespoons grapeseed or other neutral oil

1 tablespoon minced fresh ginger

2 teaspoons cumin seeds

½ teaspoon ground turmeric

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

Kosher salt

2 tablespoons chopped fresh cilantro

Lemon wedges, to serve

Optional garnish: Plain yogurt

Directions

In a medium microwave-safe bowl, toss the potatoes with ¼ cup water. Cover and microwave on high until a skewer inserted into a potato meets no resistance, 6 to 7 minutes, stirring halfway through. Drain the potatoes; set aside.

In a 12-inch nonstick skillet over medium, combine the oil, ginger and cumin seeds; cook, stirring, until just sizzling, about 30 seconds. Add the turmeric, coriander and cayenne; cook, stirring, until fragrant, about 30 seconds. Add the potatoes and ½ teaspoon salt, then cook, stirring occasionally, until the potatoes are browned and crisp, about 10 minutes.

Off heat, stir in the cilantro, then taste and season with salt. Serve with lemon wedges.

Notes

This is our take on jeera aloo, a simple Indian dish of potatoes (“aloo”) seasoned with cumin (“jeera”) and other spices. Because the dish isn’t saucy, it’s sometimes referred to as a “dry curry.” Traditional recipes call for amchoor, a tart, fruity-tasting powder made by pulverizing dried green mangoes. For ease, we swap in lemon juice. Cilantro stirred in at the last minute adds freshness and a pop of color. Serve the potatoes with steamed rice, warm naan and/or dal if you like.