Curried Potatoes

• 2 tablespoons neutral oil (I used grapeseed)
• 2 teaspoons whole cumin seed
• 2 teaspoons black mustard seed
• 1/2 of a small onion, diced
• 1/2 pound small potatoes (Yukon gold work nicely), cubed
• 1 or 2 bunches French breakfast radishes, left whole
• 1/2 tablespoon sweet curry powder
• a dashes or two of cayenne pepper or to taste
• salt & freshly ground black pepper

1. Heat the oil in a large skillet over medium low heat. Add the cumin and black mustard seed and stir for about a minute. Add the onion, stirring occasionally until the it begins to soften, about 2-3 minutes.
2. Add the potatoes, radishes, curry powder, cayenne, salt and pepper and stir until combined and in an even layer on the bottom of the skillet. Cover partially and cook, stirring occasionally, until the potatoes are cooked through but retain a slight crunch and the radishes are tender, about 20 minutes
3. Adjust seasonings if desired and serve as an accompaniment to a larger meal or as a quick supper for one.

neutral oil, cumin, black mustard, onion, potatoes, sweet curry, cayenne pepper, salt

Taken from food52.com/recipes/13285-curried-potatoes (may not work)