Recipe: Pan-Roasted Potatoes with Whole Mustard Seeds

PAN-ROASTED POTATOES WITH WHOLE MUSTARD SEEDS

3 cups potato chunks (use russets or red), unpeeled
2 tsp canola oil
1 bay leaf
1 Tbsp black (or yellow) mustard seeds
1/4 cup minced onion
2 tsp paprika
Dash ground cumin
Dash ground cloves
Fresh ground pepper
Dash salt (optional)

Parboil the potatoes for 5-6 minutes in a pot of boiling water and drain. They should be firm, yet a little tender.

Heat the oil in a large nonstick skillet over high heat. Add the bay leaf and mustard seeds and saute until the seeds begin to pop.

Add the onion and lower the heat to medium-high. Add the potatoes and saute, turning constantly, until the potatoes begin to turn crispy.

Add the paprika and saute for a few more minutes.

Add the seasonings and toss to coat the potatoes. Cook for a few more minutes. Remove the bay leaf and serve.

Source: Robyn Webb's Memorable Menus Made Easy by Robyn Webb