INGREDIENTS:

• 4 large Yukon gold potatoes, about 2 pounds
• 1/3 cup grapeseed oil or olive oil
• 1 tablespoon cumin seeds
• 3 tablespoons slivered flat parsley

DIRECTIONS:

1. Scrub potatoes but do not peel.  Place in a pot with enough salted water to cover.  Bring to a rapid boil.  Lower heat to medium, cover pot, and cook until tender, about 30 minutes.  Drain potatoes, let cool and refrigerate several hours until very cold.

2. Peel potatoes and cut into 1-inch chunks.  Heat oil in a very large nonstick skillet over medium-high heat.  Add cumin seed and cook for 30 seconds.  Add potatoes and cook for 10 to 15 minutes, turning often so that all sides get crisp.  Sprinkle with salt and freshly ground black pepper.  Sprinkle with parsley.

SERVES 6