Cumin Pan-seared Potato

Ingredients

Instructions

Bring a medium pot of water to boil over high heat, carefully add the potatoes into the pot and then turn to medium heat.
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)
Drain the potatoes in a colander and then peel.
Cut the peeled potatoes into long halves, carefully and slightly pat the potatoes with a knife to make them flatter.
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.
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.
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.
Add in the potatoes and garlic and toss in the dried basil, stir-fry for another 1-2 minutes.
Remove from the pan and serve.

Traditional and Modern Asian Cooking at Home