East Indian Roasted Potatoes

• 2 tablespoons olive oil
• 1 12 teaspoons cumin seeds
• 34 lb new potato, small white, boiled and quartered with skin on
• 1 Spanish onion, peeled and cut into 1/4-inch thick slices
• kosher salt, to taste
• black pepper, freshly ground, to taste

1. Heat the oil in a large frying pan until hot and add cumin seeds.
2. When cumin begins to brown, add potatoes and onions.
3. Toss potatoes until coated with spice-infused oil.
4. Reduce heat and pan-roast potatoes, turning occasionally, for 10 minutes or until browned and crisp.
5. Season with salt and pepper and serve.

olive oil, cumin seeds, new potato, onion, kosher salt, black pepper

Taken from www.food.com/recipe/east-indian-roasted-potatoes-373648 (may not work)