Friday, July 30, 2010

Peppery Potatoes (Roasted Potatoes With Black Pepper)

Another yummy potato dish from Paji's mom - very simple but very delicious! It is perfect with any type of rasam or Sambar.

4 Servings


2 large Potatoes (baking types, like Russet)
1 Tbsp Oil/Ghee
1 tsp whole Cumin Seeds
1/4 tsp Turmeric
1/2 tsp Sea Salt
Freshly ground Black Pepper


Scrub and wash the potatoes well; cut them in thick wedges.

Heat the oil/ghee in a kadai (Indian Wok); add cumin seeds and stir until slightly browned and fragrant.

Stir in the black pepper and stir well.

Add potatoes, turmeric and salt and mix well.

Cover and cook until potatoes are tender and slightly browned.

Cook uncovered for a few minutes until potatoes are fully cooked and nicely browned.

Serve hot.

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