Crispy Coriander Potatoes

CRISPY CORIANDER POTATOES

source: Aarti Sequeira 

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 

Directions
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.
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.