Ingredients

For roasted potatoes:
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 2 green chilies, finely chopped
• 3-4 medium sized potatoes, peeled and chopped (approximately 2 cups of chopped potatoes)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp sugar
• Salt as needed
• 1 tbsp lime juice (approximately half a lime)
For garlic bread:
• 4-5 garlic cloves, minced
• 2 tbsp ghee (clarified butter) or olive oil
• A dash of salt and pepper
• 4 slices of bread
For garnishing:
• 1/2 cup shredded cheese of your choice (mozzarella, Monterey Jack, etc.)
• 1/2 cup finely-chopped cilantro/coriander leaves

Instructions

For roasted potatoes:
1. Add 2 tablespoons of oil in a pan over medium heat. As the oil heats up, add cumin seeds and when the start to sizzle, add green chilies.
2. Fry them for 10 seconds then add potatoes, coriander, cumin, turmeric, and red chili powder along with salt and sugar.
3. Mix well and continue to cook the potatoes over medium heat, while stirring occasionally. The potatoes should cook through in about 20-25 minutes.
4. Add lime juice and mix well. Take the pan off heat and set it aside.
For garlic bread:
5. Mix ghee, minced garlic, salt, and pepper in a small bowl. Divide and spread the mixture evenly between 4 slices of bread.
6. Heat a pan over medium heat. Place the bread with the garlic spread face down. Cook it for a minute or two before flipping to the other side.
7. Add a tablespoon of cheese on the bread and reduce the heat to low. Cover the pan and let the cheese melt before setting the bread aside.
8. Repeat the process for remaining bread slices.
9. Spoon warm roasted potato mixture on each of the slices.
10. Sprinkle cheese generously over the roasted potatoes. Broil the bread slices in an oven for a minute or two until the cheese melts if desired.

Notes