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Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool
enough to handle, quarter the potatoes. Leave the skin on.
Heat the oil in a large heavy non-stick sauté pan over medium-high heat. Add the
cumin seeds and sauté until they turn several shades darker, about 1 minute.
Add the turmeric and potatoes and sauté, tossing frequently,
until the potatoes are nicely browned. about 10 minutes.
Sprinkle with fresh coriander and serve hot, at room
temperature, or cold.