Shayla’S Indian Potatoes

• 2 whole Large Yams, Cubed Into 1 Inch Pieces
• 4 whole Golden Potatoes, Cubed Into 1 Inch Pieces
• 3 Tablespoons Olive Oil
• 2 teaspoons Cumin Seeds
• 1 teaspoon Salt
• 2 teaspoons Yellow Curry Powder
• 1 dash Cayenne Pepper
• 3 whole Scallions, Sliced
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1/4 cups Fresh Cilantro, Chopped

1. Bring a pot of lightly salted water to a boil. Lower both varieties of potatoes into the water and cook for approximately 5 minutes after the water returns to a boil. Cook until tender but the potato cubes should not be falling apart.
2. While potatoes cook, warm the oil in a saucepan over medium heat. Add cumin seeds and allow them to heat for a few minutes. Then stir in salt, curry powder, and cayenne and remove from heat.
3. Drain the potatoes and place them in a bowl. Pour hot seasoned oil over the potatoes and stir in scallions, red bell pepper, and cilantro. Serve warm!
4. Nutrition Info per 3/4 cup serving: 161 calories, 7 g fat (5 g monounsaturated), 3 g protein, 24 g carbohydrates, 3.5 g fiber

golden potatoes, olive oil, cumin seeds, salt, curry, cayenne pepper, scallions, red bell pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/shaylae28099s-indian-potatoes/ (may not work)