Cumin Pan-seared Potato
Prep time
Cook time
Total time
Serves: 2
  • 3 red potatoes
  • 1 head of garlic, minced
  • 1 green chili pepper, diced
  • 1 red chili pepper, diced
  • 2-3 dried chili pepper, cut into small pieces
  • 2 tablespoons oil
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 teaspoon cumin powder
  • ½ tablespoon dried basil
  1. Bring a medium pot of water to boil over high heat, carefully add the potatoes into the pot and then turn to medium heat.
  2. Boil the potatoes for about 10-15 minutes until softened but still firm (I tested with a chopstick, you could also use a folk or a knife)
  3. Drain the potatoes in a colander and then peel.
  4. Cut the peeled potatoes into long halves, carefully and slightly pat the potatoes with a knife to make them flatter.
  5. Heat a tablespoon of oil in a pan over medium heat, add in half of the minced garlic and sauté for about 2 minutes until the garlic is browned and fragrant.
  6. Turn to low heat, add in the potatoes and pan-fry the potatoes for about 10 minutes until both sides of the potatoes are browned, set the potatoes and the garlic aside.
  7. Heat a tablespoon of oil in a pan over medium-high heat, toss in the other half of the garlic, the red green and dried peppers, season with cumin powder, salt and pepper, sauté for 1-2 minutes.
  8. Add in the potatoes and garlic and toss in the dried basil, stir-fry for another 1-2 minutes.
  9. Remove from the pan and serve.
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Recipe by Spice the Plate at