Shayla’s Indian Potatoes

Bring a pot of lightly salted water to a boil. Lower both varieties of potatoes into the water and cook for approximately 5 minutes after the water returns to a boil. Cook until tender but the potato cubes should not be falling apart.

While potatoes cook, warm the oil in a saucepan over medium heat. Add cumin seeds and allow them to heat for a few minutes. Then stir in salt, curry powder, and cayenne and remove from heat.

Drain the potatoes and place them in a bowl. Pour hot seasoned oil over the potatoes and stir in scallions, red bell pepper, and cilantro. Serve warm!

Nutrition Info per 3/4 cup serving: 161 calories, 7 g fat (5 g monounsaturated), 3 g protein, 24 g carbohydrates, 3.5 g fiber