New This Month

Spiced Potatoes and Onions

This side dish packs heat and pairs nicely with our Tandoori-Style Chicken.

  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1 1/2 pounds Yukon Gold potatoes, diced medium
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, sliced into 1/4-inch rings
  • Coarse salt and ground pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red-pepper flakes
  • 6 sprigs cilantro


  1. Set a steamer basket in a pot with 2 inches simmering water. Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes. Transfer potatoes to a paper-towel-lined plate.

  2. In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring frequently, until browned, 12 to 15 minutes. Add cumin, red-pepper flakes, and potatoes and cook, stirring frequently, until potatoes are lightly golden, 5 minutes. Transfer to a serving platter and top with cilantro.


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