I don't think I can eat a russet potato again. Farm fresh new potatoes are unbelievable. Everything tastes infinitely better when made with a tiny new potato - from aloo gobi, romanesco potatoes, and saag aloo.
I've raved about Indian-spiced potatoes, or sukha aloo, in the past, with amchur a dried mango powder, and have a new recipe that is even more delicious. Sukha aloo with potatoes crusted in mustard seeds, coriander seeds, and sesame seeds and seasoned with turmeric, red cayenne pepper, and lemon juice.
Serve hot with plain yogurt or roti. Or better yet, serve for brunch in lieu of home fries.
You might also like a variation on this recipe include dried mango powder (amchur):