These skillet-cooked potatoes are a type of Indian sabzi, or dry-cooked vegetables boldly seasoned with spices. Our inspiration comes from “Made in India” by Meera Sodha, who explains that the dish she calls “ferrari potatoes” (it also goes by other names) is built around ingredients Gujarati Hindus can eat on various fasting days throughout the year—namely peanuts and potatoes. We use starchy russets cut into 1-inch cubes and cook them covered to ensure they soften as their exteriors brown and crisp in the hot pan (make sure to use nonstick). The potatoes are a blank canvas for high-impact seasonings, including earthy cumin seeds, pungent ginger, spicy chili, tangy lemon and fresh cilantro. A drizzle of whole-milk yogurt is a nice finishing touch that brings cool, creamy balance to the dish.