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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 mins. Drain and pat dry. Heat 2 T. vegetable oil in a large skillet over medium-high heat. Add the potatoes and cook, turning until browned, 8 mins. Stir in 1 t. grated ginger, 1/2 t. grated garlic, 1 t. curry powder, and salt and pepper to taste; cook 1 min. Sprinkle with chopped cilantro.
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