Potato recipes are always in demand – why not take the family staple and give it a hint of spice – this really jazzes up a simple family dinner
1 kg waxy potatoes, unpeeled
¼ cup vegetable oil
50g unsalted butter
1 Tbsp cumin seeds
1 Tbsp ground coriander
2 Tsp ground turmeric
2 cloves garlic, crushed
¼ cup chopped coriander leaves
2 Tbsp lemon juice, plus lemon wedges to serve
Boil potatoes in salted water for 15-20 minutes, until tender but still firm. Cool slightly, then peel and cut into 1 cm cubes.
Heat vegetable oil and butter in a large saucepan on medium until butter melts. Add cumin seeds and ground coriander and stir for 30 seconds, until fragrant. Reduce heat to low and add turmeric and garlic. Cook, stirring, for 1 min, until fragrant. Add potato and chopped coriander leaves and toss gently for 1-2 mins, until heated through.
Drizzle potato with lemon juice and serve with lemon wedges.
Keep a close eye on the potato as it cooks. It needs to be just tender – if it’s too soft, it will collapse as you toss in the coriander leaves.
*This potato dish is an ideal accompaniment to tomato-based curries, such as rogan josh