©Ashy Macbean 2002.
You often hear or read, that the only thing boiled fresh new potatoes need is a little salt and some butter. Now, I agree that they don't need more to make them taste good, but sometimes you want to do things a different way, add a bit of variety and spice. Here's a way of doing new potatoes that will definitey add some spice to your life. Use the smallest potatoes; wash them and gently simmer them whole in their skins. Try this recipe and you'll agree there are various ways of cooking new potatoes without spoiling their delicate taste.
It only takes a few minutes to do this recipe and the type of spices and the quantities I suggest can be varied so don't avoid the recipe just because you don't have everything on the list (ginger and cumin can be added or substituted - I just didn't want to make the list of spices too long and complicated). You probably won't have black salt. I had neither seen nor heard of it until I was buying spices in a market in India and the shopkeeper suggested I try it. It is salt but it isn't black. It's a dark pinkish colour. I don't know what the other ingredients are but one of them is a pretty stinky substance. If you don't have black salt, use ordinary salt.
Ingredients
1 or 2 kg of boiled new potatoes
A half-teaspoon of whole mustard seeds
A third of a teaspoon each of turmeric powder and chilli powder
Two thirds of a teaspoon of ground coriander
A third of a teaspoon of black salt (or ordinary salt)
A few sprigs of green coriander, chopped
Vegetable oil
Heat
some oil in a frying pan. When the oil is hot, throw in the mustard seeds and
add the potatoes a few seconds later. Sprinkle over the remaining spices and
stir everything well. Turn the heat down a little and cook until the potatoes
are warmed through. Garnish with the chopped coriander and serve. A mixed raita and a green salad with a bit of fresh tomato will go well with this dish.