And you are here why?

This is the absolute basic version of  aloo-matar, you can riff off of this in, oh, an infinity of ways (chill powder, fennel seeds, garlic, ginger, whatnot), but hey, you have to start somewhere , right? Peel and cut up 6 medium russet potatoes  into 2cm chunks. Add them to a pan with plenty of water, bring to a boil, and cook till they're basically done - you don't want them to be disintegrating though, stop before that stage. Meanwhile, toss  500gm frozen peas  in the microwave in a bowl, and cook with 2 tbsp water  for around 6 minutes till they are, well, cooked. Put  4 tbsp oil  to a pan on medium high heat, and add 2 tsp cumin seeds . Once they are sputtering, add in the potatoes, salt to taste , stir to coat the potatoes with the oil, and - and this is key! - don't stir for a bit, so that the bottom gets golden-brown. Stir a bit to flip the potatoes, and leave alone again - the intention is to get the potatoes to kinda get golden-brown-crunchy-...

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. ...

In Buenos Aires, there exists Filo (975 San Martin)  where one can get Damn Fine Pizza, and much more importantly, the Alle Patate - A pizza with a topping of thinly (oh, *so* thinly) sliced potatoes and rosemary.  Shockingly good stuff.  One that The Nikki has been trying to replicate for a while.  The potatoes (raw.  but they are sliced translucently thin, and i suspect the few minutes that the pizza spends in the oven are sufficient to get 'em Just Right) maketh the pizza.  To make it truly bad for you, they bring you a little thingie of olive oil to pour on, over, under, and around the pizza, which doesn't help things at all.  Don't be put off by the touristy vibe - or the neighborhood - it is, and always has been, quiet possibly the best pizza I've had in the Americas.  Do note, however, that this is Roman style Pizza, i.e., thin crispy crust (that stays crispy for the entire duration, however infinitesimal that duration may be due t...