Pan-Roasted Potatoes With Panch Phoron

• 2 tablespoons vegetable oil
• 1 1/2 teaspoons Bengali 5 Spice
• 1 1/2 pounds new potatoes or small waxy, left whole or halved
• 1/4 teaspoon asafetida powdered, or minced garlic
• coarse salt
• black pepper
• 1/2 lemon

1. Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.
2. Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.
3. Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.

vegetable oil, spice, potatoes, asafetida powdered, salt, black pepper, lemon

Taken from www.yummly.com/recipe/Pan-Roasted-Potatoes-With-Panch-Phoron-1668293 (may not work)