Cumin Potatoes Food

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

BABY POTATOES WITH CUMIN

Steps:

• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.

CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO)

Steps:

• Drain the potatoes and pat them dry.
• Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
• Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
• Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

GARLIC AND CUMIN NEW POTATOES

Steps:

• Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket (grill "wok").
• Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender.
• Sprinkle potatoes with cilantro; toss to coat.

CUMIN ROASTED POTATOES

Steps:

• In a small bowl, mix all the ingredients, except the potatoes.
• Arrange the potatoes on a baking sheet that has been sprayed with Pam.
• Spoon the oil mixture over the potatoes, tossing to coat well.
• Bake at 500 degrees for 20 minutes or until done.

INDIAN CUMIN POTATOES ( JEERA ALOO )

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

CUMIN POTATOES

Steps:

• Peel the potatoes and cut into 2cm cubes.
• Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
• Pour the oil over and tumble the potatoes around until they are well covered.
• Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
• Serve with Eastern style meals.

CUMIN CARAWAY POTATOES

Steps:

• Preheat oven to 350 degrees (F).
• Place chopped potatoes and garlic in baking dish. Make sure it is a baking dish that has a lid.
• Sprinkle seasonings over potatoes and garlic, then toss a bit to spread them out.
• Divide butter and lard into smaller bits and lay them on top.
• Cover dish with lid and put in oven.
• Cook in oven for 45 minutes, tossing once at about 20 minutes in, to further combine the ingredients once the butter and lard have melted.
• Now serve it and listen to all the mmmmm's around the table!

CUMIN-ROASTED POTATOES

Steps:

• Preheat oven to 450°F. Stir whole cumin seeds in heavy small skillet over medium heat just until fragrant, about 45 seconds.
• Transfer cumin seeds to 13x9x2-inch baking pan. Add olive oil, salt and paprika and whisk to blend. Add russet potato pieces and toss to coat well. Spread out potatoes in single layer in baking pan. Roast potatoes until brown and crisp around edges, stirring occasionally, about 35 minutes. Serve cumin potatoes hot.

CUMIN MASHED POTATOES

Steps:

• 1. Dice onion.
• 2. Saute onion in oil with spices.
• 3. Bake potatoes in the microwave.
• 4. Mash potatoes in a large bowl.
• 5. Add milk and onions.
• 6. Enjoy.

CUMIN POTATOES

Steps:

• 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
• 2. Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
• 3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.