Sikkimese Turmeric and Ginger Idaho® Potatoes


  • 4 Idaho® Russet potatoes (about 11/2 pounds)
  • Salt
  • 2 tablespoons mustard oil or vegetable oil
  • 2 cloves garlic, finely chopped
  • 2-inch piece fresh ginger, peeled and finely chopped
  • 1 tablespoon cumin seeds
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon chile flakes
  • 2 tablespoons coarsely chopped fresh cilantro


  1. Wash the Idaho® potatoes well and cut them into cut into 1/2-inch cubes. Boil them until tender in salted water over high heat. Drain and keep warm.
  2. Heat the oil in a heavy-bottomed skillet over high heat until the oil is smoking. Lower the heat to medium and add the garlic, ginger, cumin, and turmeric and fry, stirring continuously, until fragrant, about 2 minutes.
  3. Gently add the potatoes with ground coriander and chile flakes and stir until the potatoes are well coated with the mixture. Season it with salt and stir in the cilantro.
  4. Served the potatoes with fresh warm chapati bread.
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Yield: 6

Vikas Khanna
New York City

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