Crusty Russet Potatoes with Coriander


Adapted from 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate

These potatoes are soft on the inside and crisp on the outside. A great side dish to Lamb Chops with a Spicy Rub.


4 large russet potatoes (about 2-1/4 pounds), boiled and peeled
6 tablespoons canola oil
1/2 teaspoons cumin seeds
2 medium green Serrano chilies, cut lengthwise in quarters
1 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons coriander seeds, coarsely crushed*


Slice the potatoes lengthwise into quarters. Then cut them crosswise into 1-inch pieces.

Make the tadka**: Heat the oil in a large wok over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or spatter screen.  After the seeds stop sputtering, add the chilies. When the chilies are well toasted, add the turmeric and briefly stir. Add the potatoes and salt, toss well, cover, and leave on medium-high heat until the potatoes are slightly toasted, about 4 minutes.

Uncover and add the coriander seeds and toss well again. Continue to heat uncovered, tossing occasionally, until the potatoes are crusty and well browned, 6 to 8 minutes. Serve warm.


Yield: serves 4

*We use an Emile Henry 5-1/2 inch Mortar and Pestle Set to coarsely crush the coriander seeds.

**Tadka is the basic Indian method for transferring the flavor from spices to food. First, the spices are added to very hot oil. The sizzling infusion or tadka is then used to flavor a dish.

Recipe: Side Dishes, Potatoes, Indian, Kosher, Parve

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