Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp Vegetable Oil ((or any cooking oil))
  • 2 Tbsp Ghee or Unsalted Butter
  • 1.5 lbs Yukon gold potatoes, cubed
  • 2 Jalapeños, finely diced ((if you want less spice, remove the seeds and membrane before dicing))
  • 1 tsp Mustard Seeds
  • 1/2 cup finely diced White Onion
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Dried Turmeric
  • 1/4 tsp Garlic Powder ((not garlic salt))
  • 2 Tbsp chopped Cilantro Leaves
  • 2 tsp Lime Juice
  • Plain Yogurt, for serving ((optional))

Instruction

  • Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
  • Add oil and ghee / butter and stir gently until melted.
  • Add potatoes in a single layer and cover with a lid.
  • Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
  • Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
  • Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
  • Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
  • Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
  • Serve immediately. (Great with a spoonful of plain yogurt on top!)