1½ lb. Idaho® fingerling potatoes 1½ tsp. kosher salt, divided 2 large bay leaves 4 sprigs fresh thyme 2 Tbsp. canola oil 1 cup Spanish onion, minced 1 cup red bell pepper, finely chopped and seeded 1½ tsp. minced, peeled garlic 1½ tsp. minced, seeded Serrano chile ½ tsp. whole fennel seed ¼ tsp. ground black pepper ¼ tsp. ground cumin seed ½ cup blanched peas 4 Tbsp. finely sliced cilantro, divided 12 5” crisp ...
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