PAN-ROASTED POTATOES WITH PANCH PHORON
|Vegetable oil||2 Tablespoon|
|Panch phoron||1 1⁄2 Teaspoon|
|Small waxy potatoes/New potatoes||1 1⁄2 Pound (Left Whole Or Halved)|
|Powdered asafoetida/Minced garlic||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Tablespoon|
Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.
Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.
Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.