No matter how many ways you have of preparing potatoes, no matter what your family favorites are, once you try this recipe, it will become your new favorite.
If you don’t have mustard seeds, cumin seeds and ground cumin in your spice drawer, you need to buy some. You can find them in small quantities, so it’s not a big expense. There is no substitute for these ingredients. I use these over and over again in many different recipes from baked fish to turkey chili, so they won’t go to waste.
Speaking of waste, there won’t be any leftovers of these potatoes. I served them at brunch where they were a perfect savory compliment to the Bourbon Baked Ham and all the other dishes. I have also served them with simple roast chicken, rack of lamb and even a pork roast.
This recipe is a terrific addition to your potato repertoire.
INDIAN SPICED POTATOES
EVENT: New Year’s Day Brunch
SERVES: 6-8 People
4 tablespoons grapeseed oil or other neutral oil
2 teaspoons black or brown mustard seeds
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
2 lbs small Yukon Gold Potatoes, washed and cut in half (leave skins on)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1. In a large skillet, heat 2 tablespoons oil and mustard seeds over medium high heat. The seeds will only take 10-20 seconds to release their aroma and start to pop.
2. Immediately stir in the cumin seeds and turmeric. Stir in the potatoes and the salt and pepper.
3. Reduce heat to medium low and add 1 tablespoon room temperature water. Cook covered until potatoes are tender, 20-25 minutes. Check them at 15 minutes. Cooking time can vary depending on size of potatoes.
4. Uncover pan, add remaining oil, ground cumin, cayenne. Continue cooking uncovered, turning until potatoes are golden, approximately 10 minutes.
5. Taste and add salt and pepper if needed. Top with freshly chopped parsley and serve.