If you like potatoes, it’s hard to beat this crispy mixture of pan-roasted fingerling potatoes and fried onions. This is a great side dish to my Meaty Nut loaf recipe.
3 tablespoons vegetable oil
2 medium yellow onions (halved and sliced thin)
1 pound fingerling potatoes (cut into quarters lengthwise)
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt and pepper to taste
Paprika for garnish
Line baking sheet with double layer of paper towels. Heat oil in nonstick skillet over medium heat. Add onions, and cook 10 to 15 minutes, or until onions are browned and crispy. Transfer to paper towels with slotted spoon and spread in single layer to drain. Return skillet to stovetop.
Add potatoes, turmeric, cumin, and cayenne to skillet, and stir to coat potatoes with spices and oil. Cook over medium heat for 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 to 15 minutes more, or until potatoes are crisp on the outside and cooked through. Transfer to bowl. Stir in onions and season with salt and pepper. Garnish with a generous sprinkle of paprika and serve while still hot.