Spiced indian potatoes

1 lb. small new potatoes
2 tablespoons olive oil
1 onion, chopped
1 teaspoon grated fresh ginger
1/2 teaspoon ground turmeric
1 jalapeno chile, seeded and chopped
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro leaves

1. Preheat the oven to 350 degrees F. Peel the thin skin from the potatoes and place them in a large saucepan of salted water. Bring to a boil, reduce the heat and simmer for 10 minutes. Drain the potatoes and set aside.
2. Heat the oil in a large skillet over medium heat, then cook the onion for 2 minutes, or until translucent. Add the ginger root, tumeric, hot pepper, cumin and a pinch of Salt and cook for 1 minute more, stirring constantly.
3. Add the potatoes and toss them in the spices until well coated. Transfer to a baking dish, shaking any remaining spice mixture over the top. Bake for about 20 minutes, or until tender to the point of a sharp knife. Sprinkle with cilantro just before serving. Serve hot or cold with broiled meats and Indian dishes.