Ingredients

• 1 1/2 pounds small red potatoes
• Salt
• 2 tablespoons vegetable oil
• 1 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced fresh cilantro
• Squeeze fresh lime or lemon, optional

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Instructions

1. Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
2. In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.