| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Spanish |
Dujour02 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Light vegetable or olive oil |
| 1 1/2 |
ts |
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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