Spicy Poppy Seed Potatoes with Green Chiles

  • Yield 8 servings

Serve these spicy potatoes over sauteed kale or spinach. They also make a wonderful filling for wraps or quesadillas.


6 tablespoons poppy seeds
1 tablespoon canola oil or clarified butter
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon cumin seed, ground
1 medium jalapeno, Anaheim or poblano chili, minced
2 large Yukon gold or red bliss potatoes, peeled and cut into 1-inch cubes
1 cup water or vegetable broth
3 tablespoons minced cilantro
Juice of 1 lime
Salt, to taste


  1. Grind poppy seeds to a paste in a clean coffee mill or small food processor or blender.
  2. 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.  



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