Spiced Potatoes and Onions

Photo: John Kernick

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


  • 1 ½ pounds Yukon Gold potatoes, diced medium

  • 2 tablespoons vegetable oil

  • 1 large yellow onion, sliced into ¼-inch rings

  • Coarse salt and ground pepper

  • ½ teaspoon ground cumin

  • ½ 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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