Sikkimese Turmeric and Ginger Idaho® Potatoes

Sikkimese Turmeric and Ginger Idaho® Potatoes

Vikas Khanna
New York City

Yield: 6



  1. Wash the Idaho® potatoes well and cut them into cut into 1/2-inch cubes. Boil them until tender in salted water over high heat. Drain and keep warm.
  2. Heat the oil in a heavy-bottomed skillet over high heat until the oil is smoking. Lower the heat to medium and add the garlic, ginger, cumin, and turmeric and fry, stirring continuously, until fragrant, about 2 minutes.
  3. Gently add the potatoes with ground coriander and chile flakes and stir until the potatoes are well coated with the mixture. Season it with salt and stir in the cilantro.
  4. Served the potatoes with fresh warm chapati bread.