Yield: 6 servings
|2 pounds||New potatoes|
|⅓ cup||Safflower oil|
|2 teaspoons||Cumin seed|
|¼ teaspoon||Red pepper flakes|
|1||Onion -- diced|
|1 tablespoon||Mint leaves -- * chopped|
|1 tablespoon||Lemon juice|
* Use ¼ teaspoon dried mint instead of fresh if preferred.
1. Scrub and peel new potatoes. Cook in boiling water until just tender. Cool, then slice into ¼-inch slices. 2. Heat the oil in a heavy skillet. Add cumin seeds and saute for 2 minutes, stirring often. Add hot pepper flakes and turmeric. Stir again to blend well.
Add the onion and saute for 5 minutes or until onion is an amber color. 3. Add the sliced potatoes and toss to coat evenly. Add mint and toss again. Remove from skillet to a serving plate; sprinkle with lemon juice. Serve with lemon wedges.
Recipe By : Jo Anne Merrill