Prep 15 mins
Cook 25 mins
Use a variety of baby potatoes for lots of color. This recipe comes from "Organic Gardening" magazine.
- 1 1⁄2 lbs baby potatoes (use a variety of colors, red, blue, gold, white)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 2 tablespoons coriander seeds, coarsely ground in a spice grinder (or mortar and pestle)
- 2 garlic cloves, sliced
- 2 cups bell peppers, diced (use a mix of red, green yellow, and orange)
- 1 teaspoon ground turmeric
- 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
- 1⁄2 teaspoon salt
- 1⁄2 lemon (juiced)
- dry roasted salted peanut, crushed
- fresh cilantro leaves (or chopped sprigs)
- Boil the potatoes until they are nearly fork tender, about 10 to 15 minutes; drain, then cut in half once they are cool enough to touch.
- Heat oil in a large skillet over medium heat; once the oil begins to shimmer add the cumin and coriander seeds and cook until they begin to sizzle, 30 seconds.
- Add the garlic and cook 30 seconds; stir in the potatoes and let brown a minute or two.
- Stir in the bell peppers, turmeric, cayenne (if using), and salt; cook 2 minutes and stir to distribute the spices; cover the skillet and cook 5 minutes (to steam the peppers a bit).
- Uncover and remove the pan from the heat; squeeze the lemon juice and toss.
- Garnish with peanuts and cilantro.
Oh my goodness, big smile here! I used gold baby potatoes and two peppers (green and yellow) which is what I had on hand. Loved, loved, loved the seasoning's used here. Delicious with salmon and lemon garlic rice last night. :D