Potatoes with Cumin Seeds

The Record’s “Recipe of the Week”:
Potatoes with Cumin Seeds by Catherine Keeney

1 lb. new potatoes, rinsed and quartered
2 T. olive oil
1 T. cumin seeds
1/2 tsp. salt
1/4 tsp. black pepper

Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until potatoes are tender. Drain well.

Heat the oil in a nonstick skillet over medium-high heat. Add the cumin seeds and cook for 15 seconds, or until fragrant and brown. Add the drained potatoes, salt and pepper, stirring to coat the potatoes with the oil. Remove immediately from the heat and serve warm.