Categories: Veggie Side Dish

Ingredients

• 2 pounds fingerling potatoes
• salt
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 2 tablespoons chopped cilantro

Directions

1. eheat the oven to 400. In a pot, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Cook over moderately high heat until barely tender, about 10 minutes. Drain and peel the potatoes.

2. In a small skillet, toast the coriander and cumin over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a powder and stir in the turmeric and cayenne.

3. Spread the potatoes on a large, rimmed baking sheet and toss with the oil and then the spices. Season with salt and bake for 45 minutes, until tender and crisp. Using a fork, lightly crush the potatoes, then sprinkle with cilantro and serve.

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