Coriander Scented Baby Potatoes

Use a variety of baby potatoes for lots of color. This recipe comes from "Organic Gardening" magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Add the garlic and cook 30 seconds; stir in the potatoes and let brown a minute or two.
4. 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).
5. Uncover and remove the pan from the heat; squeeze the lemon juice and toss.
6. Garnish with peanuts and cilantro.