This is a resounding success adapted from Paulette Mitchell’s Vegetarian Appetizers, my book of the week this week. She puts these potatoes in phyllo cups, but if you’re not serving them as an appetizer, why bother? I would happily eat this without the peas as well.
2 lbs. waxy potatoes (i.e. boilers, not bakers), scrubbed, but not peeled
3 T. canola oil
1/2 c. finely chopped onion
2 t. cumin powder
2 t. curry powder, or to taste
2 c. frozen baby peas, nuked (about 5 minutes should do it)
salt and pepper to taste
Put the potatoes in a large saucepan and cover with water. Bring the water to a boil over high heat, then salt the water. Reduce the heat to medium-high and cook until the potatoes are tender when pierced with a fork, 10-15 minutes (mine took 10). Be careful not to overcook. Drain well and rinse with cold water. When the potatoes are cool enough to handle, peel and cut into 1/4 in. dice. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook for a minute or two. Add the cumin and curry powder and cook, stirring constantly, until the spices have toasted enough to lose their raw smell and the onion is slightly browned, about 3-4 minutes. Careful with the heat – the spices can burn easily. Add the potatoes and fry until lightly browned, then add the peas. Stir until evenly coated with spices. Taste and adjust for seasoning.