Although I’d had all sorts of good potatoes in Peru, it wasn’t until my first visit to India that I realised how well they go with spices. Now I often do them like this, even to accompany a Sunday roast. They are also good eaten at room temperature, drizzled with a little olive oil.
Cut the unpeeled potatoes roughly into
Heat the groundnut oil and butter in a large frying pan or a wok over a medium-low heat. Add the garlic and ginger and stir around for not more than 2 minutes; don’t let the garlic burn. Then add all the spices, including the whole cumin seeds, and stir for another minute.
Next add the cooked potatoes and sauté over a medium heat for 6-8 minutes. Stir in a sprinkling of crushed sea salt, then turn into a heated serving dish. Roughly chop the coriander leaves and scatter over the potatoes. Eat as soon as you can.
© 2010 Josceline Dimbleby. All rights reserved.