Grandma's Crushed Potatoes

As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.

 

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  • Servings: 4

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Ingredients

  • 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

How to make this recipe

  1. Preheat the oven to 400°. 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.
Contributed By Photo © Anna Williams Published November 2009

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