Cumin Potatoes

Cumin Potatoes (Adapted from CL)

20 ounces cubed russet potatoes
1 1/2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/8 teaspoon red pepper flakes
2 tablespoons minced fresh cilantro

Place potatoes in a large pot and cover with water. Bring to a boil and cook 5-10 minutes or until tender. Drain and rinse with cold water to stop cooking.

Add oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and cook 30 seconds. Stir in onion, salt, coriander, and paprika - cook about 3 minutes. Add drained potatoes. Cook until thoroughly heated and a crust starts to develop. Sprinkle with cilantro when done.

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