Vidya’s Golden Potatoes Myriam S. writes, “My dear friend Vidya taught me everything I know about the cuisine of Maharashtra, India. One winning combination is this recipe which can be enjoyed as part of an array of vegetarian dishes or as a tasty side dish. It is flavorful but not hot, so it works well for folks who are not used to spicy food. For my family I often add some Aleppo pepper to kick the flavor up a bit! I often serve this with cucumber raita.” 6 medium-sized golden potatoes or 3 larger russet potatoes, washed, peeled, and cut into 1-inch pieces 2 TB. oil (Miryam uses canola) 1 TB. BROWN MUSTARD SEEDS 1 tsp. WHOLE CUMIN SEEDS 1/2 tsp. ALEPPO PEPPER, optional 1 tsp. TURMERIC 1/2  tsp. sugar 3/4 tsp. salt (or to taste) 1/2 tsp. PENZEYS PEPPER (or to taste)

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