Crusty Russet Potatoes With Coriander

• 4 large russet potatoes, boiled and peeled
• 6 tablespoons canola oil
• 1/2 teaspoon cumin seed
• 2 medium green serrano chilies, cut lengthwise in quarters
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 3 tablespoons coriander seeds, coarsely crushed

1. slice potatoes lengthwise into quarters. then cut them crosswise into 1-inch pieces.
2. make tadka: heat oil in large wok over high heat. when oil begins to smoke, add cumin seeds, covering pan with lid. after seeds stop sputtering, add chile. when chiles are well toasted, add turmeric and briefly stir. add potatoes and salt, toss well, cover, and leave on medium-high heat until potatoes are slightly toasted, about 4 minutes.
3. uncover and add coriander seeds and toss well again. continue to heat uncovered, tossing occasionally, until potatoes are crusty and well browned, 6-8 minutes. serve warm.

russet potatoes, canola oil, cumin, green serrano chilies, ground turmeric, salt, coriander seeds

Taken from www.food.com/recipe/crusty-russet-potatoes-with-coriander-385706 (may not work)