Curried Potatoes and Chickpeas

From Food Network Magazine.

1-1/2 lbs. Yukon gold potatoes, peeled and cut into 3/4-inch cubes

Kosher salt

3 Tbsp unsalted butter

1-1/2 tsp curry powder

1/4 tsp cayenne pepper

1 15-oz can chickpeas, drained and rinsed

2 cups French's fried onions

1/2 cup plain Greek yogurt

1/4 cup fresh cilantro

2 Tbsp fresh lime juice

1. Put potatoes and 2 tsp. kosher salt in a pan. Cover with cold water. Bring to a boil; reduce heat and simmer until the potatoes are almost tender (about 5 minutes). Reserve 1 cup water and drain.

2. Melt butter in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally until golden (about 8 minutes). Stir in curry powder and cayenne for 30 seconds.

3. Add the chickpeas, 1 cup of fried onions, and 1/2 cup of potato water. Mash the potatoes with a spoon; cook until heated through (about 3 minutes). Season with salt.

4. Mix the yogurt, cilantro, lime juice, and 2 Tbsp water in a bowl. Serve on top of chickpeas.