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| 1 1/2 x ca. 450 g | New potatoes |
| 6 Esslöffel | olive oil extra virgin |
| 1 mittel | red onion finely chopped |
| 1 | Bayleaf |
| 6 | Garlic cloves thinly sliced |
| 1 Teelöffel | cumin seeds toasted |
| 3 Esslöffel | walnuts chopped |
| | salt |
| | black pepper freshly ground |
| 1/4 Tasse | Roasted peppers in 1/4" dice |
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Boil potatoes in salted water until tender, about 20 to 30 minutes. Remove and allow to cool. Cut into quarters and set aside.
In a 12- to 14-inch saute pan, heat oil until smoking. Add onion, bay leaf, garlic, cumin and walnuts and cook until onions are soft and golden brown, about 8 to 10 minutes. Add potatoes and toss to mix. Season with salt and pepper and cook 4 to 5 minutes more, or until completely hot and just starting to fall apart. Add peppers, toss through and serve immediately.
This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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