Put 2 each cubed Yukon gold potatoes and sweet potatoes in a pot of cold salted water; bring to a boil and cook until tender, 5 to 8 minutes. Drain and pat dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the potatoes and cook, turning, until browned, 8 minutes. Stir in 1 teaspoon grated ginger, 1/2 teaspoon grated garlic, 1 teaspoon curry powder, and salt and pepper to taste; cook 1 minute. Sprinkle with chopped cilantro.
Per Serving: Calories: 265; Total Fat: 7 grams; Saturated Fat: 0.5 grams; Protein: 5 grams; Total carbohydrates: 47 grams; Sugar: 4 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 165 milligrams
Photograph by Christopher Testani