Spicy Skillet Potatoes with Cashew Sour Cream

Combine all the ingredients in the cup/bowl of a high speed blender. Blend until very smooth. Refrigerate until the rest of the dish is ready.

Fill a medium saucepan with water and place on a medium high heat. Bring to the boil and add a pinch of salt.

While waiting for the water to boil, slice all of the new potatoes in half. Boil the potatoes for 8 minutes or until a knife can be easily inserted into the largest one. Remove from the heat and drain the potatoes. Set aside.

In a small bowl, mix the spices and salt together – this is your spice mix. In a large bowl combine the potatoes with 1 tbsp of the vegetable oil and all but 1 tsp of the spice mix. Toss to combine, making sure all the potatoes are coated.

Heat a large cast iron skillet or frying pan over a medium high heat. Add the final 1 tbsp oil and bring to heat. Add the potatoes and sautée for around 3-5 minutes, flipping or stirring frequently to make sure all potatoes are lightly browned and crispy (if you think the pan needs more oil, go for it!).

Remove potatoes from the heat and top with the chopped coriander, slices of lime and a few good spoonfuls of the cashew sour cream. Sprinkle over the remainder of the spice mix and squeeze a lime wedge over the potatoes. Serve in the hot skillet.