Indian spiced herbed baby potatoes dill, cilantro, sesame seeds
- a new take to the side of potatoes for your Thanksgiving table, delicately spiced with Indian spices and finished with herbs
by priti malhotra
Indian spiced herbed baby potatoes
dill, cilantro, sesame seeds
-a new take to the side of potatoes for your Thanksgiving table, delicately spiced with Indian spices and finished with herbs
1 small bag multicolored baby potatoes (about 15 potatoes)
1/4 tsp cumin seeds
1/4 tsp black caraway, also known as black seed or Kalonji
1/4 tsp mustard seeds
1/4 tsp cayenne pepper
1/4 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp toasted sesame seeds
2 sprigs dill finely chopped
1 stem cilantro leaves finely chopped
1/2 tsp and 1/2 tsp salt; separated
1tsp and 1tbsp olive oil; separated
Boil the potatoes, make sure they do not get too mushy. A fork should go right through it and should be just right to eat without breaking apart. Drain and keep aside to cool for 10 minutes.
Once cool enough to handle, cut half of them (the slightly bigger ones) from the center and leave the other half intact. Put them in a glass bowl and season with the 1teaspoon of olive oil and 1/2 teaspoon of the salt and a a few rounds of pepper mill black pepper.
Heat a skillet on medium heat (pref. iron skillet). Add a tablespoon of olive oil, add the cumin, black caraway and mustard seeds. Once tempered (should take 30 seconds), add the cayenne pepper, coriander powder and cumin powder.
Gently add the potatoes, and toss well until all the potatoes are well covered with all the seeds and spices. Add the 1/2 teaspoon salt, or to your taste. Let it cook for 5 minutes on medium heat in the skillet, till some to the edges are crisped.
Take it off the heat, and gently toss in the herbs, while it’s still hot. Sprinkle with sesame seeds.
If you like a very small squeeze of lemon (optional), just brighten up the flavors.