Grandma’S Crushed Potatoes

• 2 pounds fingerling potatoes
• Salt
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 2 tablespoons chopped cilantro

1. Preheat the oven to 400u0b0. In a pot, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Cook over moderately high heat until barely tender, about 10 minutes. Drain and peel the potatoes.
2. In a small skillet, toast the coriander and cumin over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a powder and stir in the turmeric and cayenne.
3. Spread the potatoes on a large, rimmed baking sheet and toss with the oil and then the spices. Season with salt and bake for 45 minutes, until tender and crisp. Using a fork, lightly crush the potatoes, then sprinkle with the cilantro and serve.

potatoes, salt, coriander seeds, cumin seeds, turmeric, cayenne pepper, vegetable oil, cilantro

Taken from www.epicurious.com/recipes/member/views/grandma-s-crushed-potatoes-50066815 (may not work)