Spicy Indian Potatoes

(Makes 4 Servings)


  • 1 can (8 oz.) Geisha┬« Water Chestnuts Sliced, drained
  • 1 lb. small new Potatoes
  • 2 1/2 Tbsp.olive oil
  • 1 onion, chopped
  • 1 Tsp. grated fresh ginger
  • 1/2 Tsp. ground tumeric
  • 1 jalape├▒o chile, seeded and chopped
  • 1 Tsp.ground cumin
  • 1 Tsp. chopped fresh cilantro leaves


  1. Preheat the oven to 350 degrees F. Peel the thin skin from the Potatoes and place them in a large saucepan of salted water. Bring to a boil, reduce the heat and simmer for 10 minutes. Drain the potatoes and set aside.
  2. Heat the oil in a large skillet over medium heat, then cook the onion for 2 minutes, or until translucent. Add the Water Chestnuts, ginger root, tumeric, hot Pepper, cumin and a pinch of salt and cook for 1 minute more, stirring constantly.
  3. Add the potatoes and toss them in the spices until well coated. Transfer to a baking dish, shaking any remaining spice mixture over the top. Bake for about 20 minutes, or until tender to the point of a sharp knife. Sprinkle with cilantro just before serving.