Chef Austin brings us this week’s recipe, a simple and delicious presentation of potatoes that’s perfect for a brunch potluck benefiting Open Arms. The mix of nutmeg, cumin and coriander is the key to making this dish memorable — the attendees of the Breast Cancer Ride kick-off event are still asking for this recipe weeks after Austin made it for them!
Austin’s Fried Potatoes
(Serves 4)
8 to 10 baby red potatoes in 1/4-inch cubes
¼ cup vegetable oil or butter
1 medium yellow onion, sliced
1 yellow or green bell pepper, sliced
Ground nutmeg, cumin, coriander, salt and pepper to taste
½ cup parsley chopped (optional)
1. Melt butter in a pan over medium heat and then add the potatoes, cooking for a half hour or until soft.
2. Add the onions to the potatoes and cook until the onions are translucent.
3. Add the pepper and spices, and cook, stirring occasionally, until the potatoes are tender and golden brown.
4. Garnish with parsley and serve. Enjoy!
