Cumin Pan Seared Potatoes

1. 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. 2

   Boil the potatoes for about 10-15 minutes until softened but still firm.

3. 3

   Test with a fork or knife.

4. 4

   Drian the potatoes in a colander and then carefully peel.

5. 5

   Cut the peeled potatoes into long halfs, carefully and slightly pat the potatoes with a knife to make them flatter.

6. 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. 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. 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. 9

   I did add more olive oil in order to give the potatoes a good cover of sauce.

10. 10

    Add in the potatoes and garlic and toss in the dried basil, stir-fry for another 1-2 minutes.

11. 11

    Remove from the pan and serve.

* Per serving · 4 servings · Values may vary.