Debbie's Indian potatoes

By gwen -
I just saw Shannon's request for this now. This recipe comes with the caveat that even though I have cooked this about 20 times with Debbie, it never comes out as well when I do it alone as it does when she makes it. That said...

Cut a mix of sweet and regular potatoes (or either one you have on hand) into about 1" dice. Chop an onion while you're at it.

Boil water for the potatoes and cook them until they're almost soft enough to eat.

Heat oil in a skillet; I think she often uses a blend of olive and vegetable to get them crunchy. Put in about a teaspoon of whole mustard seeds and a teaspoon of whole cumin seeds to flavor the oil.

Saute onions until translucent and add potatoes. The trick is getting them really browned on at least one or two sides... this is the part that never works that well for me. It's important not to disturb them too much. Season with salt and pepper and eat a lot of them.

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