Vegetable: Indian Potatoes

posted by stevie1972 11-04-100 6:19 PM

Indian Potatoes

1 1/2 lbs. cooked, unpeeled thin skinned potatoes
1 medium red bell pepper
1 medium onion, chopped
1 Tbl. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne
2-3 Tbl. butter or margarine
1/3 cup fresh cilantro, chopped (coriander)
1/2 cup sour cream (optional)
salt and pepper


Cut potatoes into 1/4 inch thick slices. Stem, seed and chop bell pepper.

In a 10-12 inch frying pan on medium-high heat, cook bell pepper, onion, cumin, coriander, and cayenne in 2 Tbl. butter until onion is limp and begins to brown slightly, about 7 minutes; stir frequently. Add potatoes, and cook, turning as needed with a wide spatula, until lightly browned, about 7 minutes longer; add more butter if potatoes stick. Remove pan from heat.

Sprinkle potatoes with cilantro, mixing gently, then spoon into a bowl and top with sour cream. Season to taste with salt and pepper.

Makes 5 or 6 servings.

Per serving: 140 calories, 2.8 g protein, 23 g carbohydrates, 4/4 g fat, 10 mg cholesterol, 52 mg sodium.

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