Pan-roasted potatoes and onions with cumin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Light vegetable or olive |
| Oil | ||
| 1½ | teaspoon | Cumin seeds |
| 1 | pounds | Small red or white new |
| Potatoes, boiled and | ||
| Quartered with skin | ||
| 1 | Medium-sized Spanish onion, | |
| Peeled and cut into 1/4-inch | ||
| Thick slices | ||
| Coarse salt and freshly | ||
| Ground black pepper to | ||
| Taste | ||
Directions
Heat the oil in a large frying pan until hot and add cumin seeds. When cumin begins to brown, add potatoes and onions. 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.
Yield: 4 servings
CHEF DU JOUR JULIE SAHNI SHOW #DJ9455
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