Potatoes with Indian Spices & Dill
POTATOES WITH INDIAN SPICES & DILL
Takes 35 minutes
Serves 4 as a side
1½ pounds gold potatoes, quartered
3 tablespoons coconut oil
1 teaspoon cumin seeds
3 garlic cloves, minced
1 teaspoon turmeric
½ teaspoon coriander
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1½- 2 cups lightly packed dill, roughly chopped
1 tablespoon water
Cover potatoes with cold water and bring to a boil over high heat. Cook until potatoes are tender enough to pierce with a fork but nowhere near falling apart, about 15 minutes from when they start boiling.
In a large skillet, warm coconut oil over medium heat. Add cumin seeds and saute for 1 minute until fragrant. Add garlic and cook until very lightly browned, about 3 minutes. Add boiled potatoes along with turmeric, coriander, paprika, salt, pepper and cayenne. Increase heat to medium high and cook until potatoes are crisp and well-browned in places, stirring as you go to make sure the garlic and starches aren’t sticking to the pan too badly. This should take about 5-7 minutes. Reduce the heat to medium if things are charring too fast.
Add dill and water. Saute over medium heat until the dill is well wilted, about 2 minutes. Serve immediately with rice, naan, and grilled sausages or chicken.
