Pan-roasted Potatoes And Onions With Cumin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spanish | Dujour02 | 1 | Servings |
INGREDIENTS
| 2 | T | Light vegetable or olive oil |
| 1 1/2 | t | Cumin seeds |
| 1 | lb | 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 |
INSTRUCTIONS
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 Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9455 - JULIE SAHNI Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 621
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 18.1mg
Sodium: 2659mg
Potassium: 3967.5mg
Carbohydrates: 113.5g
Fiber: 12.5g
Sugar: 6.5g
Protein: 22.5g