East Indian Roasted Potatoes

[Guest guest]

East Indian Roasted Potatoes

 

2 tablespoons of light vegetable or olive oil

1 1/2 teaspoons of cumin seeds

3/4 pound of small white new potatoes, boiled and quartered with skin

1 medium Spanish onion, peeled and cut into 1/4-inch thick slices

kosher salt

freshly ground black pepper to taste

 

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.

Yields 2-3 servings.