Pan-Roasted Potatoes with Whole Mustard Seeds (Ada)

Categories: Lowfat, Diabetic, Side dishes
Yield: 6 servings

3 c Potato chunks; such as
-russets or red, unpeeled
2 ts Canola oil
1 Bay leaf
1 tb Mustard seeds; black or
-yellow
1/4 c Minced onion
2 ts Paprika
1 ds Cumin
1 ds Cloves
Fresh ground pepper
1 ds Salt; optional

Preparation -- 10 minutes

1. Parboil the potatoes for 5-6 minutes in a pot of boiling water and
drain. They should be firm, yet a little tender.

2. Heat the oil in a large nonstick skillet over high heat. Add the bay
leaf and mustard seeds and saute until the seeds begin to pop. Add the
onion and lower the heat to medium-high.

3. Add the potatoes and saute, turning constantly, until the potatoes begin
to turn crispy. Add the paprika and saut for a few more minutes.

4. Add the seasonings and toss to coat the potatoes. Cook for a few more
minutes. Remove the bay leaf and serve.

[Calories, 98; Calories from Fat, 21; Total Fat, 2 g; Saturated Fat, 0 g;
Cholesterol, 0 mg; Sodium, 7 mg; Carbohydrate, 18 g; Dietary Fiber, g;
Sugars, 2 g; Protein, 3 g]

Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American
Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN:
0-945448-82-1 http://www.lisaekus.com/fall97/memmenus.html

Recipe by: MEMORABLE MENUS MADE EASY by Robyn Webb

Posted to EAT-LF Digest by PatHanneman on Jan 21,
1999,
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