Coriander & Cumin flecked Baby Potatoes

Boil 1 lb baby potatoes.  How?  Well, clean 'em, dump 'em in a large pot of boiling water, and let 'em rip for around 10 - 15 minutes till a toothpick inserts easily into the potatoes.

Take 'em off the heat, and drain.

While the potatoes are boiling, prepare the seasoning.  Grind the following coarsely.

2 tbsp cumin seeds

1 tbsp coriander seeds

1/4 tsp turmeric

2 dried red chillies

1 tbsp black pepper
1/2 tsp amchur (dried mango powder)

salt to taste (probably 1/2 tsp, but it depends on how salty you like stuff. Remember - potatoes. Salt is good!) 

"Coarsely" is key here - if you use the "coffee grinder" approach, you just want to give it a brief whir.

(Incidentally, if you over-do this, thats ok, grind an extra 1 tbsp cumin seeds coarsely and mix it in.  

While the potatoes drain, put 3 tbsp oil (olive, or otherwise) in a non-stick pan on medium-high, let it heat briefly, and add the spice mix from above.

When it starts sizzling (should be a few seconds, if you got the oil hot enough, else, wait for it to heat up), add the drained potatoes and start stirring.

(Theoretically, the drained potatoes should also be dry.  There might be a few spots of water on them, but the heat should have steamed it off)

After about a minute or so of stirring, the potatoes should be well coated. 

At this stage (and this is optional, but I prefer to do it if the potatoes aren't really tiny), you might want to - lightly! - whack at each potato to just slightly smash them.  Think more along the lines of dent, and less mushed.  

Stir some more, dump into a serving bowl, and serve w/ toothpicks, and ideally, bubbly of some kind

Remember, the potatoes are going to be hot inside!

Note: Be sure to dump the remainders of the spice onto the potatoes when you emplace 'em in the serving bowl.  Its good stuff!