Courtesy of PureZing
1 1/2 pounds small waxy or new potatoes
1 Tablespoon olive or coconut oil
2 teaspoon cumin seeds
¾ teaspoon tumeric
1 onion thinly sliced
1 garlic clove, pressed or finely minced
½ small chile, minced
Sea salt to taste
2 tablespoons minced fresh coriander (cilantro) leaves and tender stems
Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add onion slices, garlic and chile. Saute a few minutes. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
Sprinkle with fresh coriander and serve hot, at room temperature, or cold.