| Ingredients: 2 1/2 Pound(s) peeled, cubed, yukon gold potato 2 Tablespoon(s) salt 1/2 Cup(s) vinegar, white 4 Teaspoon(s) cumin seeds 4 Teaspoon(s) coriander seeds 1/4 Cup(s) oil, vegetable 4 Clove(s) chopped garlic 2 Teaspoon(s) honey 2 Teaspoon(s) hot paprika 1 1/2 Cup(s) roughly chopped cilantro |
Directions:
With six cups of cold water in a large pot, add the bite-sized potatoes. Turn up to high heat. Add salt and .25 cup vinegar. Bring to a boil and cook for 6 to 8 minutes. Don't let the potatoes fall apart. Drain and put in a bowl. Add another .25 cup vinegar and toss gently and set aside. Roughly grind the cumin and coriander and place in a small sauce pan. Add oil and bring up to high heat to bloom the spices. When it comes to a sizzle, add garlic and cook for 20 seconds until golden brown. Remove from heat and add honey and paprika. Add the flavored oil to the potatoes and add 1 tsp salt and half tsp pepper and cilantro. Mix and let rest for 10 minutes. |