- ½ tsp ground coriander seeds
- ½ tsp ground cumin seeds
- ½ tsp ground fennel seeds
- ½ tsp dried red pepper flakes
- ½ tsp ground paprika
- ½ tsp ground turmeric
- 16 - 20 fingerling potatoes
- 6 tbsp olive oil
- Dulse, kelp or crushed celery seed
Spiced Fingerling Potatoes:
Sauté coriander seeds, cumin seeds and fennel seeds a large heavy pan over medium heat for about 2 minutes or until the seeds are lightly toasted and fragrant. Remove from heat and allow to cool slightly.
Transfer the seeds to a spice grinder. Add the red pepper flakes and pulse until the spices are finely ground. Pulse in the paprika and turmeric. Set the spice mixture aside.
Add the potatoes to the hot pan with a little water, wet sauté about 5 min.
Sprinkle spice mixture over the potatoes. Cook covered until the potatoes are golden brown stirring from time to time to keep potatoes from sticking- add more water if necessary. About 15 to 20 minutes.
Season the potatoes generously with dulse, kelp or crushed celery seed and olive oil. Serve immediately.