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PAN-ROASTED POTATOES




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Epicentre


List of Ingredients




2 tablespoons vegetable oil
1 1/2 teaspoons Panch Phoron (recipe filed under MYO Spice Blends)
1 1/2 pounds small waxy or new potatoes, left whole or halved
1/4 teaspoon powdered asafetida or minced garlic
Coarse salt and black pepper
Juice of 1/2 lemon

Recipe



Heat the oil in a large heavy nonstick pan over medium-high heat.

Add the Panch Phoron and saute until the spices turn several shades darker.

Add the potatoes and sprinkle with asafetida.

Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes.

Stir in 1 cup water and bring to a boil.

Reduce the heat and cook, covered, until the potatoes are
tender, about 20 minutes.

Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.

Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.