09-24-2004, 05:23 AM
[size 5][/size]Prep: 10 min, Cook: 15 min. [ul] [li]1/2 lb. small red potatoes, scrubbed [li]1 clove garlic, minced [li]3/4 tsp. sweet paprika [li]1/8 tsp. cayenne [li]1/2 tsp. ground cumin [li]1/2 tsp. ground coriander [li]1/4 tsp. white pepper [li]1 Tbs. olive oil [li]2 Tbs. plus 2 tsp. scallions, chopped [li]2 Tbs. cilantro or parsley, chopped [li]1/4 cup shredded fat-free cheddar cheese[/li][/ul]
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool. Cut potatoes into 1/4 inch slices and place in a mixing bowl. Combine next 6 ingredients in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly. Pour hot spice mixture over potatoes and toss. Add remaining ingredients and salt to taste and toss. Serve at room temperature or chilled.
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Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool. Cut potatoes into 1/4 inch slices and place in a mixing bowl. Combine next 6 ingredients in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly. Pour hot spice mixture over potatoes and toss. Add remaining ingredients and salt to taste and toss. Serve at room temperature or chilled.
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