East Indian Roasted Potatoes |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 3 |
|
New potatoes are coming in & they are delicious! Thinking of using these as a foil for some Eastern Nc BBQ Pork Shoulder for New Year's Day that I am starting in the am. Crispy hot taters, cool refreshing slaw & spicy steaming BBQ pork on fresh made buttermilk dinner rolls - mmmm! Received this in an email from gourmet-recipes-from-around-the-world. Thanks, Kamal! Prep time includes boiling the potatoes. Ingredients:
2 tablespoons olive oil |
1 1/2 teaspoons cumin seeds |
3/4 lb new potato, small white, boiled and quartered with skin on |
1 spanish onion, peeled and cut into 1/4-inch thick slices |
kosher salt, to taste |
black pepper, freshly ground, to taste |
Directions:
1. Heat the oil in a large frying pan until hot and add cumin seeds. When cumin begins to brown, add potatoes and onions.
2. Toss potatoes until coated with spice-infused oil. Reduce heat and pan-roast potatoes, turning occasionally, for 10 minutes or until browned and crisp. Season with salt and pepper and serve.
|
|