Time: less than a half hour
Taste: good!
From: the internet, God bless it
Note: so I first made this plain, but then added mayo... I like it both ways.
Ingredients:
4-6 yukon gold potatoes
a handful of each: fresh dill, fresh parsley, fresh cilantro
drop of oil
a dash of red pepper flakes
1-2 cloves of garlic, minced
1 teaspoon cumin seeds (not ground)
vegan mayo- a few spoonfuls (I like Trader Joe's!)
salt and pepper
Instructions:
Chop the herbs up- not too minced, not too leafy! Set aside.
Chop the potatoes and boil (peel if you want- I didn't). They should be soft, but not too soft- about 10 minutes. Drain, rinse with cold water, and cut into bite size chunks.
In a large frying pan or wok, heat the oil, and quickly add the garlic, cumin seeds, and red pepper flakes. Stir 2-3 minutes, then add potatoes. Stir around until coated. Add the herbs. Keep stirring 2-3 minutes, until the herbs are wilted, but not brown or burnt!
Transfer to a mixing bowl and add a spoonful of mayo, and a dash of salt and pepper. Stir. Taste. Does it need more mayo? Go for it.
Just a note: my 17 month old toddler LOVED THIS and ate tons of it.
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