| Ingredients: 2 1/2 Pound(s) small (1 to 1.5 inch) new potatoes 3 Tablespoon(s) oil, vegetable 2 pepper, jalapeno 2 Teaspoon(s) cumin seeds 2 Teaspoon(s) coriander seeds 2 Teaspoon(s) fennel seed 4 Tablespoon(s) cut into 4 pieces butter, unsalted 3/4 Teaspoon(s) ground Fenugreek leaves, dried 3 thinly sliced scallions 1/4 Cup(s) chopped cilantro 1 sliced into wedges lime |
Directions:
In a large pot, combine the potatoes, 3 tablespoons salt and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 25 minutes. Meanwhile, heat the oven to 500°F with a rack in the middle position. Drain the potatoes in a colander. Transfer to a rimmed baking sheet and toss with the oil. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it flattens slightly and splits open but remains intact. Roast without stirring for 20 minutes, then sprinkle evenly with the chilies. Continue to roast without stirring until the potatoes are crisp and well browned, another 10 to 15 minutes. Meanwhile, in a spice grinder, combine the cumin, coriander and fennel seeds; pulse until coarsely ground. In a small saucepan over medium, melt the butter. Add the ground seeds and fenugreek (if using) and cook, swirling the pan, until fragrant, 2 to 3 minutes; set aside off heat. When the potatoes are done, use a wide metal spatula to transfer them to a large bowl. Add the spiced butter; toss to coat. Fold in the scallions and cilantro. Taste and season with salt and pepper. Serve with lime wedges. |