Fenugreek-Scented Potatoes

Small potatoes browned in butter and scented by the vapor of fenugreek leaves develop a warm curry-maple taste. The plant’s unique bitterness is tempered by cooking, but if you prefer even less, add a squeeze of lemon. The recipe, based on a traditional dish of New Delhi, was described to me by Rashmi Aggarwala, formerly at the Culinary Center of New York at The New School.