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Indian-Spiced Potatoes and Peas with Chilies and Ginger
This boldly flavored dish is a hybrid of two Indian classics: aloo matar (a tomatoey potato and pea curry) and the potato filling used in samosas. Microwaving the potato chunks simplifies and speeds up the cooking, while finishing them in a skillet ensures they are browned and crisp. For a good kick of chili heat, leave the seeds in the serranos before mincing. These potatoes are a great side dish, but served with basmati rice and yogurt they're hearty enough to be a vegetarian meal.
pounds russet potatoes, peeled and cut into ½-inch chunks
Kosher salt and ground black pepper
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