Pan-Fried Potatoes with Cumin, Cilantro and Peanuts

• 份量: 4 servings
• 总时间: 30 minutes

配料

3 tablespoons grapeseed or other neutral oil OR ghee

2 pounds russet potatoes, peeled and cut into 1-inch cubes

1 tablespoon cumin seeds

Kosher salt and black pepper

1 tablespoon finely grated fresh ginger

1/2-1 Fresno OR serrano chili, stemmed, seeded and finely chopped

2 tablespoons lemon juice

1/2 cup lightly packed fresh cilantro, roughly chopped

1/2 cup roasted peanuts, chopped

步骤

In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Stir in the potatoes, cumin and ½ teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the edges of the potatoes are deeply browned and a knife inserted into the center of the largest piece meets no resistance, 12 to 15 minutes.

Add the ginger and chili; cook, stirring, until fragrant, about 30 seconds. Remove the pan from the heat, then stir in the lemon juice and cilantro. Taste and season with salt and pepper. Stir in the peanuts. Serve warm or at room temperature.