From the Kitchen Window column

My kiddos love this potato dish given to me by cookbook author Julie Sahni. Try using a mix of French, Russian banana, and purple Peruvian fingerling potatoes. Asafetida, easily available at Indian markets, is a strong-smelling powdered spice often added to Indian curries.

Makes 6 to 8 servings

2 pounds medium fingerling potatoes, scrubbed clean

Kosher salt

2 teaspoons cayenne, or to taste

1 teaspoon ground turmeric

1/4 teaspoon asafetida (optional)

Juice of 1 or 2 limes (about 1 1/2 tablespoons)

3 tablespoons vegetable oil

1 1/2 teaspoons mustard seeds

8 to 10 fresh curry leaves

Place the potatoes in a large saucepan and add enough salted water to cover them by 2 inches. Bring to a boil over high heat, cover and reduce the heat to medium. Cook for about 20 minutes, until the potatoes are fork-tender. Drain and cool to room temperature.

Cut the potatoes in half lengthwise and place in a large bowl. Add 1 1/2 teaspoons salt, cayenne, turmeric, asafetida (if using) and lime juice. Mix to coat evenly.

Heat the oil in a large skillet over high heat. When the oil begins to shimmer, add the mustard seeds and curry leaves. As soon as the mustard seeds begin to sputter, add the potatoes. Cook for a few minutes, constantly turning the potatoes over with a spatula, until well browned. Serve hot. [Copyright 2011 National Public Radio]