Henas Finger Potatoes

1. 1

   In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat.

2. 2

   Saute cashews and raisins until cashews are golden and raisins are plump, about 2 minutes.

3. 3

   Remove with slotted spoon and set aside.

4. 4

   In the same skillet, heat remaining oil.

5. 5

   Stir-fry potatoes to coat with oil.

6. 6

   Spread in a single layer and cover.

7. 7

   Cook over medium heat, without stirring, for 5 to 7 minutes.

8. 8

   Stir and spread into single layer again.

9. 9

   Cover and continue to cook, adjusting heat to brown potatoes without burning, for 6 to 8 minutes longer.

10. 10

    There should be a golden crust on most potatoes when done.

11. 11

    Sprinkle with hot pepper flakes, cumin, salt and mango powder, if using.

12. 12

    Add reserved cashews and raisins and sesame seeds.

13. 13

    Toss well and adjust seasonings.

14. 14

    Serve as a side dish or as finger food.

* Per serving · 4 servings · Values may vary.

No additional tips available.