Cumin Seed Potatoes, Batata B’kamun from Qutar

The flavorful combination of cumin and spices makes this appetizer a crowd favorite.

The potatoes are crispy on the outside and soft on the inside, making them the perfect comfort food.

This dish is high in calories and fat because it is fried in oil.

It should be enjoyed in moderation as part of a balanced diet.

Potatoes are a good source of carbohydrates, fiber, and potassium.
Cumin has been linked to improving digestion and reducing stress.

	2 lbs small gold potatoes
	1/4 cup vegetable oil
	1 tablespoon cumin seed
	1 onion , chopped
	1 teaspoon ground cumin
	1 teaspoon ground coriander
	1 teaspoon turmeric
	chili powder , to taste
	salt & pepper
	lemon juice , to taste ( about 1 lemon , or set out slices as garnish )

1.	Boil the potatoes in salted water for 15 minutes or until tender.
2.	Drain the potatoes and let them cool completely.
3.	In a large skillet, heat the oil over medium heat until hot.
4.	Add the cumin seeds and toast for 30 seconds.
5.	Add the chopped onion and sauté until golden brown.
6.	Toss in the boiled potatoes, ground cumin, ground coriander, turmeric, chili powder, salt, and pepper.
7.	Cook for 5 minutes, stirring occasionally until the potatoes are crispy and golden brown.
8.	Squeeze lemon juice over the top and serve hot with lemon slices as garnish.