Serves     6-8

Ingredients

1½ ‐ 2lbs. new potatoes, sliced ¼ inch thick or tiny whole ones
3 ‐ 4T olive oil
pinch ground cumin
4 large cloves garlic, minced
1t cumin seeds
¼t salt (or more to taste – I like my potatoes salty – you?) and ground black pepper

Directions

Heat the olive oil in a large skillet over medium to medium‐high heat. Add the ground cumin and potatoes and stir to coat with oil. Cook the potatoes, turning periodically so they brown evenly, for about 10 minutes. Reduce heat to medium‐low, add garlic and cumin and cook 3 more minutes or until the
potatoes are just tender, being careful not to burn the garlic. Season with salt and pepper to taste. Serve hot.

Country:
Mexico


Notes and Instructions

Spring is here and so are fresh new potatoes! If you can find tiny, marble sized new potatoes, by all means use those and cook until just tender. Otherwise, follow the recipe as given below for an easy side dish.