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Use 1/4 teaspoon dried mint instead of fresh if preferred. 1. Scrub and peel new potatoes. Cook in boiling water until just tender. Cool, then slice into 1/4-inch slices. 2. Heat the oil in a heavy skillet. Add cumin seeds and saute for 2 minutes, stirring often. Add hot pepper flakes and turmeric. Stir again to blend well. Add the onion and saute for 5 minutes or until onion is an amber color. 3. Add the sliced potatoes and toss to coat evenly. Add mint and toss again. Remove from skillet to a serving plate; sprinkle with lemon juice. Serve with lemon wedges.
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