Cumin Pan Seared Potatoes
- 3 red potatoes
- 1 head of garlic, minced
- 1 green chilli, diced
- 1 red chili, diced
- 2 dried chili's, cut
- 2 tbsp oil
- 1/2 tbsp salt
- 1/2 tbsp ground black pepper
- 1 tsp ground cumin
- 1/2 tbsp dried basil
- Bring a medium pot of water to boil over high heat, add the potatoes into the pot and then turn to medium heat.
- Boil the potatoes for about 10-15 minutes until softened but still firm.
- Test with a fork or knife.
- Drian the potatoes in a colander and then carefully peel.
- Cut the peeled potatoes into long halfs, carefully and slightly pat the potatoes with a knife to make them flatter.
- Heat a tablespoon of oil in a pan over medium heat, add in half of the minced garlic and saute for about 2 minutes or untill the garlic is browned.
- Turn to low heat, add in the potatoes and pan-fry the potatoes for about 10 minutes or until both sides of the potatoes are browned, set the potatoes and the garlic aside.
- Heat a tablespoon of oil in a pan over medium-high heat, toss in the other half of the garlic, the red green and dried peppers, season with cumin powder, salt and pepper, saute for 1-2 minutes.
- I did add more olive oil in order to give the potatoes a good cover of sauce.
- Add in the potatoes and garlic and toss in the dried basil, stir-fry for another 1-2 minutes.
- Remove from the pan and serve.
red potatoes, garlic, green chilli, red chili, chilis, oil, salt, ground black pepper, ground cumin, basil
Taken from cookpad.com/us/recipes/349001-cumin-pan-seared-potatoes (may not work)