You are here: Home » Recipes » Spicy Poppy Seed Potatoes with Green Chiles Spicy Poppy Seed Potatoes with Green Chiles Recipe by Relish Contributor Yield 8 servings Serve these spicy potatoes over sauteed kale or spinach. They also make a wonderful filling for wraps or quesadillas. PrintEmail Ingredients 6 tablespoons poppy seeds1 tablespoon canola oil or clarified butter1 teaspoon ground turmeric1 teaspoon chili powder1 tablespoon cumin seed, ground1 medium jalapeno, Anaheim or poblano chili, minced2 large Yukon gold or red bliss potatoes, peeled and cut into 1-inch cubes1 cup water or vegetable broth3 tablespoons minced cilantro Juice of 1 lime Salt, to taste Instructions Grind poppy seeds to a paste in a clean coffee mill or small food processor or blender. Heat oil in a skillet large enough to hold all ingredients. Add turmeric, chili powder and cumin. Saute 1 minute to expand flavor of dried spices. Add chili peppers, potatoes and water or broth. Stir well, bring to a boil, reduce heat and simmer 20 minutes, uncovered, until potatoes begin to soften. Add poppy seed paste and stir well. Cook 5 minutes until poppy seeds thicken sauce and potatoes are fully cooked. Add cilantro, lime and salt.