Sautéed Gulf Potatoes

Ingredients:

potato, 1 large Idaho

vegetable oil, 1 1/2 Tablespoon

cumin seed, 1 teaspoon

yellow onion, 1/2 cup chopped

cumin powder, 1 teaspoon

coriander powder, 1 teaspoon

chili powder, 1/2 teaspoon

turmeric powder, 1/4 teaspoon

salt, 1/4 teaspoon

lemon juice, 1/2 teaspoon fresh

Method:

Boil potatoes, then peel when cool and cut into chunks add into a small heavy skillet and heat in oil. Add cumin seed and stir a few seconds, until you can smell the spice. Be careful to avoid burning, this should take about 15 seconds. Add onion and sauté on low heat until translucent. Add remaining spices and stir for a few seconds. Add potato chunks and toss to coat with spices and onions. Keep tossing until potato is hot. Add lemon juice and serve immediately.

A tasty compliment to any lunch or dinner.

Servings: 2-3