Vegetables always complement any meal—whether served with rice, a protein, or simply as a medley of mixed vegetables. I am so inspired by international cooking and the beauty the spices bring to a simple dish. Julie Sahni, author of many books like “Classic Indian Vegetarian and Grain Cooking” shows how vegetables, when cooked the right way, can truly come to life and elevate a dish so much that you can never get bored.I am so excited to dig deeper into her book and cook as many recipes that strike my interest and share with you. This particular potato recipe sparked my interest as I am seeing so many beautiful varieties of them at the market this time of year. I am a fan of fingerling potatoes, which I find sweet and so easy to cook. So, I decided to use them for this recipe, and they were perfect. As you can imagine, I did make a few tweaks to the original recipe with what I had available. I served it with a little blackened cod, and my darling husband enjoyed it with his grilled steak. Oh, and little roasted butternut squash slices to add a little sweetness to the curried potatoes were a tasty complement.

2 servings (with leftovers)
Time: 1 1/4 hours
Prep time : 10 minutes
Cook time: about 1 hour

INDIAN SPICED CURRIED POTATOES
(Inspired by Julie Sahni)

For the potatoes:
1/2 lb. small potatoes/fingerling – 4-6 potatoes
1 tablespoon coconut oil
course salt to taste

Curry Powder:
1/4 cup coriander seed (or 1 tsp ground)
1 tablespoon Kashmiri chili powder
1 tablespoon ground cumin
1/2 teaspoon fenugreek seed (optional)
1 teaspoon ground pepper
6 dried curry leaves (optional)
2 tablespoons turmeric powder
*Leftover curry powder can be stored in an airtight jar, cover tightly and store in a cool place.

Add potatoes to a medium pot and and enough water to cover approximately 2”. Bring to a boil and cook until the potatoes are tender but firm.
While potatoes are cooking, prepare the curry powder.
In a small bowl, mix together the coriander, chili powder, cumin, fenugreek, curry leaves and pepper.
Add to a blender and grind until it reaches a fine powder. Return to a bowl and mix in the turmeric.
When potatoes are done drain and set aside. I love these petite potatoes as the skins are so tender you do not have to peel and the skin adds valuable nutrients to the dish.
Cut potatoes into 1-1 1/2 inch slices and put in a bowl.
Mix in 2 tablespoons curry powder while they are still warm.
Mix in 3-4 tablespoons of water and toss carefully to coat potatoes slices evenly with the spice mixture.
Set aside for 15 minutes to cool.
Heat oil in a cast iron skillet over high heat for 2 minutes.
Add the curried potatoes and sprinkle with salt to taste. Reduce heat to medium and fry the potatoes, turning occasionally, until nicely browned.
Serve warm or at room temperature. They are wonderful leftover on a salad nicoise!.

Bon Appétit