17 Jan 2011 07:42 pm
2 tbl butter or cooking oil
1 tsp black pepper, coarsely ground
1 tsp coriander seeds, coarsely ground
1 medium onion, thinly sliced
1 clove garlic, minced
1 lb potatoes, cut into ½ inch cubes
1 tsp salt
1/4 cup water or stock
Heat 1 tablespoon of the butter or oil over medium heat in a medium-to-large skillet (preferably non-stick). Add the pepper and coriander and swirl for a few seconds until they begin to release their fragrance. Add the onion and cook until soft, about five minutes. Add garlic and cook 3 minutes longer. Remove onion and garlic from pan and set aside.
Heat remaining tablespoon of butter or oil and add the potatoes. Stir or swirl until potatoes are coated with oil. Add salt and saute over medium heat for 5 minutes. Add stock or water and cover pan. Reduce heat to medium-low and cook just until potatoes are soft, 5 to 8 minutes. Add a small amount of additional water or stock if bottom of pan becomes dry before potatoes are cooked).
Remove lid and return heat to medium. Saute until liquid has evaporated and potatoes are beginning to brown, 10 to 12 minutes. Return onion and garlic to pan and sautee an additional 5 mintues. Serve immediately.