Cumin Potatoes

Method6 steps · about 45 min

1. 1

   Step 1: Prepare the minced garlic (2 cloves), diced onion (1), chopped scallion (1) and chopped cilantro (¼ cup) before heating the wok. Put all 1 lb small waxy potatoes in a pot with enough water to cover them. Bring to a boil and cook for about 15 minutes, checking that a fork passes through without resistance; continue if needed until the potatoes are cooked through.

   Check potatoes are fork-tender · 15 minUses 1 lb baby Yukon gold potatoes · water, enough to cover the potatoes for boiling · 2 cloves garlic, minced · 1 small onion, diced · 1 scallion, chopped · ¼ cup cilantro, chopped

   
2. 2

   Step 2: Drain the cooked potatoes from step 1, discarding their boiling water, and let them cool slightly until comfortable to handle. Press each gently with the flat side of a large knife just until its skin breaks, keeping the potato intact rather than crushing it into pieces.

   Uses All cooked potatoes drained from the boiling water

   
3. 3

   Step 3: Heat 2 tbsp of the divided oil (2 tbsp) in a flat-bottomed nonstick or cast-iron pan. Add all the lightly smashed potatoes from step 2 and gently brown both faces, turning when each face has a light crust. Keep the potatoes intact and watch their color; no fixed browning time is given.

   Uses 2 tbsp oil for browning the potatoes · All lightly smashed cooked potatoes

   
4. 4

   Step 4: With the prepared aromatics ready, heat the remaining 1 tbsp oil in a wok over medium-high heat. Add all 1 tsp cumin seeds and the minced garlic and diced onion prepared in step 1. Stir-fry for about 1 minute, until the onion becomes translucent.

   Check cumin and onion aromatics · 1 minUses Remaining 1 tbsp oil for the cumin and aromatics · 1 teaspoon cumin seeds · All prepared minced garlic · All prepared diced onion

   
5. 5

   Step 5: Add all the browned potatoes from step 3 to the cumin and aromatics in step 4. Add 2 tsp light soy sauce, ¼ tsp sugar, 1 tsp ground cumin, the measured 1 tbsp water and 1 tsp sesame oil. Add the optional dash of chili flakes only if desired. Gently turn with a wok spatula until the potatoes are hot and evenly coated, taking care not to break them.

   Uses All browned potatoes lifted from their browning pan · Cumin, garlic and onion in the wok · 2 teaspoons light soy sauce · ¼ teaspoon sugar · 1 teaspoon cumin powder · 1 tablespoon water · 1 teaspoon sesame oil · a dash of crushed chili flakes, optional and to taste

   
6. 6

   Step 6: Taste the seasoned potatoes from step 5 and add salt as needed. Add all the prepared scallion and ¼ cup cilantro from step 1, gently toss once more and transfer to a serving dish. Serve as four portions of the potato side dish.

   Uses All seasoned potatoes in the wok · salt, to taste · All prepared chopped scallion · All prepared chopped cilantro