Pan Roasted Baby Potatoes

Today I have some Pan roasted potatoes, cooked with vegan margarine and tastefully spiced with fresh rosemary, red chilies, garlic and freshly roasted coriander and cumin seeds.  This dish works well as a side or as a main in a salad (which is how I Gluttonously devoured these lovelies.  Recipe below:    

Preparation: 10 minutes Cooking time:   25 minutes:  Boling time: 15 minutes    Serves:  2

INGREDIENTS

• ½ kg baby potatoes
• 60ml vegan margarine
• ½ black mustard seeds
• ¼ tsp yellow asafoetida
• ¼ tsp turmeric powder
• 1 tsp (5ml) salt
• 2-3 sprigs fresh rosemary striped from the stalk
• 1 tsp (5ml) whole coriander seeds
• ½ tsp (2.5ml) cumin seeds
• 5 cloves garlic peeled and bruised (optional)
• 4-5 dry red chillies (break into 2 pieces) (adjust according to heat tolerance)
• Let’s cook 🙂 

Wash and boil the potatoes with the skins until soft and tender.  While the potatoes are boiling – dry roast the coriander seeds and cumin seeds in a medium hot pan, until the aroma starts to emanate – about 45 seconds.  Grind in a pestle n mortar and keep aside.

Once the potatoes are soft. Gently prick them  with a small tooth pick

Heat the margarine in a pan (with a lid) toss in the mustard seeds, asafoetida and turmeric powder.

Once the seeds pop – toss in the potatoes, salt and rosemary – cook for 15 minutes on medium high heat with the lid on, tossing or stirring every now and then.

After cooking for 15 minutes – lower the heat.  Add the ground coriander & cumin, garlic, and red chillies.  Cover and cook for 5 more minutes – tossing and swirling the potatoes in the pan to incorporate the spices.  (note you may add more ghee or butter at the last 5 minutes)  You many smash them up lightly as well

Serve as a side or in a salad.

Double the quantities for 1 kg baby potatoes