Coriander Scented Baby Potatoes

• 1 12 lbs baby potatoes (use a variety of colors, red, blue, gold, white)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 2 tablespoons coriander seeds, coarsely ground in a spice grinder (or mortar and pestle)
• 2 garlic cloves, sliced
• 2 cups bell peppers, diced (use a mix of red, green yellow, and orange)
• 1 teaspoon ground turmeric
• 14-12 teaspoon cayenne pepper (optional)
• 12 teaspoon salt
• 12 lemon (juiced)
• dry roasted salted peanut, crushed
• fresh cilantro leaves (or chopped sprigs)

1. Boil the potatoes until they are nearly fork tender, about 10 to 15 minutes; drain, then cut in half once they are cool enough to touch.
2. Heat oil in a large skillet over medium heat; once the oil begins to shimmer add the cumin and coriander seeds and cook until they begin to sizzle, 30 seconds.
3. Add the garlic and cook 30 seconds; stir in the potatoes and let brown a minute or two.
4. Stir in the bell peppers, turmeric, cayenne (if using), and salt; cook 2 minutes and stir to distribute the spices; cover the skillet and cook 5 minutes (to steam the peppers a bit).
5. Uncover and remove the pan from the heat; squeeze the lemon juice and toss.
6. Garnish with peanuts and cilantro.

potatoes, vegetable oil, cumin, coriander seeds, garlic, bell peppers, ground turmeric, cayenne pepper, salt, lemon, peanut, cilantro

Taken from www.food.com/recipe/coriander-scented-baby-potatoes-508402 (may not work)