Devilish Potatoes

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

1 ½ lbs small thin-skinned potatoes, like yukon gold (about 10)

1 tablespoon olive oil

½ cup cashews, soaked in water for at least 2 hours

¾ cup vegetable broth (or water)

½ teaspoon turmeric

1 teaspoon kala manak black salt (or ¾ teaspoon regular salt)

2 teaspoons fresh lemon juice

A big pinch black pepper

subheading: For garnish:

Sweet paprika

Fresh dill

Directions at theppk.com

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