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

1. Bring a medium pot of water to boil over high heat, add the potatoes into the pot and then turn to medium heat.
2. Boil the potatoes for about 10-15 minutes until softened but still firm.
3. Test with a fork or knife.
4. Drian the potatoes in a colander and then carefully peel.
5. Cut the peeled potatoes into long halfs, carefully and slightly pat the potatoes with a knife to make them flatter.
6. 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.
7. 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.
8. 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.
9. I did add more olive oil in order to give the potatoes a good cover of sauce.
10. Add in the potatoes and garlic and toss in the dried basil, stir-fry for another 1-2 minutes.
11. 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)