Cumin Potatoes

• 1 1/2 pounds small waxy or new potatoes
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon tumeric
• Coarse salt to taste
• 2 tablespoons minced fresh coriander (cilantro) leaves and tender stems

1. 1.
2. Boil the potatoes in their jackets until tender but not cracked open.
3. Drain.
4. When cool enough to handle, quarter the potatoes.
5. Leave the skin on.
6. 2.
7. Heat the oil in a large heavy nonstick saute pan over medium-high heat.
8. Add the cumin seeds and saute until they turn several shades darker, about 1 minute.
9. Add the tumeric and potatoes and saute, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
10. 3.
11. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.

potatoes, vegetable oil, cumin seeds, tumeric, salt, fresh coriander

Taken from www.epicurious.com/recipes/food/views/cumin-potatoes-104216 (may not work)