Crusty Russet Potatoes with Coriander

Ingredients:

4 large russet potatoes (about 2-1/2 pounds), boiled and peeled
6 Tbsp. canola oil
1/2 tsp. cumin seeds
2 medium green serrano chiles, cut lengthwise in quarters
1 tsp. ground turmeric
1 tsp. salt
3 Tbsp. coriander seeds, coarsely crushed

Instructions:

Slice the potatoes lengthwise into quarters, then cut them crosswise into 1″ 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 chiles. When the chiles are well toasted, add the turmeric and briefly stir. Add the potatoes and salt, toss well, cover, and leave on mediumhigh 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, about 6-8 minutes. Serve warm.

Recipe from www.epicurean.com.