Spiced Potatoes

Potatoes – my favourite comfort food! Sam Gamgee is regularly quoted in our house: “Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew”. I love these potatoes made with warm Indian-inspired spices. If you want heat, you can always add some peppers, but I like them with just these flavours.

1 lb potatoes
1 sliced yellow onion
1/4 cup oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 cup raw cashews
1/2 tsp. sugar
1/2 tsp. turmeric
1/2 tsp. deggi mirch (or paprika)
3/4 tsp. salt
lime juice (optional)

Wash the potatoes and boil them, without peeling, until cooked through. Cool, peel and slice, cutting slices in half.

Heat the oil in a frying pan, add the mustard and cumin seeds, covering with a splatter screen. When the seeds stop popping. Add the cashews and onions. Cook over medium heat until the onions soften, stirring to keep the cashews from burning. Combine the turmeric, deggi mirch, salt and sugar in a bowl and sprinkle some over the onions. Add the potatoes and sprinkle the rest over those, tossing to cover them evenly. Continue heating until evenly warm. You can give them a squirt of lime juice at the end if you like, but they are just as good without.

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