This is an ideal and quick potato side dish. Cumin offsets the starchiness in the taste of the potatoes. The source is Julie Sahni in Savoring Spices and Herbs, page 215. You don’t have to completely peel the potatoes; since the potatoes are cut up, just removing some of the peel is enough.
1 tbsp olive oil
1 tsp cumin seeds
1 to 1 & ¼ lb. waxy red or white new potatoes, peeled and cut into 1-inch pieces
1 cup water
Freshly ground black pepper and kosher salt
Heat the oil in a large in a large nonstick sauté pan over medium-high heat. Add the cumin seeds. When they turn several shades darker, add the potatoes, mixing well to coat with the spice oil. Add the water and bring to a boil.
Lower the heat and cook, covered, for 18 minutes, or until the potatoes are tender. Uncover and increase the heat. Continue cooking until all the liquid evaporates and the potatoes are lightly browned and glazed. Turn off the heat. Season generously with pepper and add salt to taste. (The potatoes may be made ahead and set aside for up to 6 hours at room temperature.)
Serve hot or at room temperature.