1 24-oz bag new potatoes or small, red-skinned boiling potatoes
1 tablespoon ground cardamom
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon mild or spicy chile powder
1 teaspoon ground turmeric
2 teaspoons kosher salt
Directions
Slice the bacon into 10 strips, with your knife perpendicular to the bacon
Place bacon strips into a 10 or 12 inch cast iron or casserole and cook over high heat for 7-8 minutes until crispy – but not burnt! Move the bacon around the pan a few times while cooking to break apart any clumps.
While the bacon is cooking, slice each potato into 4 pieces (in half, twice).
Remove the bacon from the pan with a large spoon, draining the fat back into the pan as you do.
Place the potatoes into the reserved bacon fat and cook, on high for a total of 6 minutes. Fully turn all the potatoes with a spatula every 2 minutes (3 times total while you cook on high heat) – not more than that or they will fall apart. After 6 minutes, lower heat and cover, cook and additional 4 minutes covered.
While potatoes are cooking, measure and mix the spices and salt.
Uncover the pan and test the potatoes for tenderness with a fork. They should be tender.
Prop the lid on the pan, tip and pour off any excess fat into a ramekin – you can use this again or dispose of when cool. Return pan to the flame (still on low)
Add spices and salt to the potatoes, cook for an additional 2 minutes.
Let cool, enjoy! This is great with a splash of lemon juice.