Skillet Potato Salad with Fresh Basil and Cilantro

Potato salads are always popular no matter the time of year, but when the temperatures are soaring, as is the case currently in southwestern Ontario, salads are clearly in order. As this one is free of dairy, it makes for a good choice to take on a picnic or potluck if you are so inclined. The unique aspect of this salad is that the potatoes are slow cooked until crisp after some soaking time and then tossed with an aromatic blend of roasted coriander and cumin seeds. Blend up the roasted seeds, toss the cooked potatoes with the spices, some orange juice, fresh herbs and seasoning, and you are all set. It is an attractive salad too especially if a selection of colorful fingerling potatoes are used. No need to peel them either.

I've adapted this lovely salad from the highly anticipated and latest released cookbook "Smashed, Mashed, Boiled, and Baked — and Fried, Too!" by renowned author Raghavan Iyer. It surpassed all my expectations but considering his Indian cookbooks occupy a treasured space on one of my many cookbook shelves, I should not have been surprised. Innovative and creative as always, Mr. Iyer is best know for his Indian expertise, but in this volume, he travels across the culinary globe in his kitchen and explores the global obsession with potatoes that need not be so humble, as Mr. Iyer so masterfully demonstrates. Everything you ever wanted to know about preparing and serving many varieties and preparations of potatoes is covered in this volume.

This collection does include some recipes that include meat, although the vast majority are suited to a vegetarian diet. Though many of the recipes make ample use of dairy, there are plenty of ideas to please vegans and substitutes are often suggested alongside the original recipe. Another gem that I will be exploring and speaking about more soon.

Skillet Potato Salad with Fresh Basil and Cilantro

Recipe by Lisa Turner
Adapted from Smashed, Mashed, Boiled, and Baked — and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes
Published on July 17, 2017

Crispy skillet-fried fingerling potatoes tossed with aromatic seeds, citrus and herbs — a perfect summer potato salad

Preparation: 10 minutes
Cooking time: 20 minutes

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Ingredients:

1 1/2 lb (675 g) fingerling potatoes (assorted colors are most impressive)
2 tablespoons olive oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/3 cup fresh squeezed orange juice
1/2 cup fresh basil, trimmed and finely chopped
1/2 cup fresh cilantro leaves, trimmed and finely chopped
1 1/2 teaspoon sea salt, or to taste
1 teaspoon coconut or brown sugar
1/2 teaspoon cayenne or red pepper flakes
fresh cracked black pepper to taste

Instructions:

Scrub the potatoes and cut into 1-inch pieces. Transfer to a medium bowl and cover with cold water. Let the potatoes soak for 20 to 25 minutes. Drain and rinse the potatoes well and spread out onto paper towels. Pat dry.
Heat the oil in a large non-stick skillet over medium heat. When hot, stir in the potatoes to coat with the oil, cover the pan, and cook, stirring occasionally, until they crisp up and are tender inside, about 20 minutes. Be careful not to overcook to prevent the potatoes from falling apart.
While the potatoes are cooking, heat a small skillet over medium heat. When hot, add the coriander and cumin seeds to the pan and fry, stirring often, until the seeds are browned. Transfer to a spice grinder and grind into a semi-coarse blend.
When the potatoes are cooked, transfer them to a large bowl. Let them cool for 5 to 10 minutes and then toss in the orange juice, basil, cilantro, ground coriander and cumin blend, salt, sugar and cayenne or red pepper flakes. Sprinkle with black pepper.
Let the salad sit for 30 minutes or longer to allow the flavors to blend. Can be served at room temperature or slightly chilled.

Makes 6 side servings