Categories: not tried, side

Ingredients

• 1/4 cup vegetable oil (or ghee, if you prefer)
• 1 white onion, finely diced
• 3 cloves garlic, minced
• 2 pounds waxy or medium-waxy potatoes such as Yukon Gold or All-Red, 1/2" cubes
• 1 teaspoon Kosher salt
• 1/2 teaspoon chili flakes
• 1 jalapeno, minced and divided
• 1/2 cup water
• 1 tablespoon sesame seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 2 teaspoons black mustard seeds
• 1 teaspoon fresh ginger, finely grated
• fresh ground black pepper
• 1/2 cup cilantro leaves plus more for garnish
• juice of 1 to 2 limes
• 2 green onions, white parts only, finely sliced

Directions

1. Heat the vegetable oil over a medium-high flame in a large skillet with a lid (preferably cast iron). Add the onions and garlic and fry for 2 minutes. Add the potatoes, salt, chili flakes and half of the jalapeno and fry for 5 more minutes, stirring occasionally, until you see some browning.

2. Add 1/2 cup water, cover, and reduce the heat to low. Simmer until the potatoes are tender, checking and stirring occasionally. Add a little more water as needed.

3. When the potatoes are just tender, remove the lid and cook off any excess liquid.

4. In a small skillet over medium heat, toast the sesame seeds, fennel seed, coriander seeds and black mustard seeds until fragrant, about 2 minutes.

5. Mix the seeds in to the potatoes, along with the ginger, a few good grinds of black pepper, most of the cilantro, the lime juice, and most of the green onions. Taste and adjust seasoning, adding more salt or lime juice as needed. If you don’t need it to be vegan, you might consider mixing in a few pats of sweet butter at this point.

6. Transfer to a serving bowl and garnish with the remaining jalapeno, cilantro and green onion. Serve immediately.

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