Recipe - Pan-Roasted Foie Gras And White Peach Chili Relish

2 tablespoon Light vegetable or olive oil
1 One half teaspoon Cumin seeds
1 pound Small red or white new
potatoes; boiled and
; quartered with skin
1 Mediumsized Spanish onion;
peeled and cut into
; 1/4inch thick
; slices
Coarse salt and freshly
ground black
; pepper to taste

Heat the oil in a large frying pan until hot and add cumin seeds. When
cumin begins to brown, add potatoes and onions. Toss potatoes until coated
with spiceinfused oil. Reduce heat and panroast potatoes, turning
occasionally, for 10 minutes or until browned and crisp. Season with salt
and pepper and serve.

Yield: 4