NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
GARLIC AND CUMIN NEW POTATOES
Here are the potatoes! They're looking for ribs, steaks or chops to partner with for great grilling flavors.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g
BABY POTATOES WITH CUMIN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 3 servings
Number Of Ingredients 4
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.
NEW POTATOES WITH CUMIN
Make and share this New Potatoes With Cumin recipe from Food.com.
Provided by hannahactually
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- scrub potatoes, place in saucepan. cover with enough water to come 1 in above potatoes. add 1 tb salt and bring to a boil. cover and boil until potatoes are just tender. drain and peel.
- put oil in large frying pan and set over medium-high heat. when oil is hot, add cumin seeds. let seeds sizzle for a few seconds. add potatoes. turn heat down to medium. brown potatoes lightly on all sides.
- turn heat to low and add 3/4 tsp salt and ground cumin, garam masala, and cayenne. cook, stirring, for 1 minute add cilantro just before serving and toss to mix.
Nutrition Facts : Calories 242.5, Fat 9.1, SaturatedFat 1.2, Sodium 1032.8, Carbohydrate 36.6, Fiber 4, Sugar 2.3, Protein 4.5
NEW POTATOES WITH CUMIN
This is a lovely, spicey way to prepare small new potatoes from Madhur Jaffrey's Quick and Easy Indian Cooking.
Provided by pattikay in L.A.
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
- Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
- Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds.
- Put in potatoes. Turn heat down to medium.
- Brown potatoes lightly on all sides.
- Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
- Cook, stirring, for a minute.
- Add the cilantro just before serving and toss to mix.
Nutrition Facts : Calories 254.2, Fat 8.9, SaturatedFat 1.2, Sodium 2195.8, Carbohydrate 40.2, Fiber 5.1, Sugar 1.8, Protein 4.8
GRILLED SMASHED POTATOES WITH TOASTED CUMIN VINAIGRETTE
Steps:
- Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.
- Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.
- Heat a charcoal or gas grill to high.
- Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES
Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad
Provided by Tom Kerridge
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
- Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
- Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.
Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
POTATOES WITH TURMERIC AND CUMIN
This is the first Indian dish I ever prepared. If you don't have hing/asefoetida, don't worry about it. Just add some garlic or minced onion instead. It'll still be good!
Provided by Aunt Cookie
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok or frying pan on medium heat.
- In quick succession, put in first the hing and a second later the mustard, followed by the cumin seed.
- Add the potato and stir.
- Sprinkle in the turmeric.
- Cook for 15 minutes, stirring occasionally, until the potatoes are lightly browned and almost cooked.
- Sprinkle in the remaining spices and cook for 1-2 minutes more.
Nutrition Facts : Calories 210.6, Fat 13.9, SaturatedFat 2.1, Sodium 298, Carbohydrate 20.2, Fiber 2.6, Sugar 0.9, Protein 2.4
SPICY-SOUR POTATOES WITH CUMIN
Provided by Bryan Miller
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.
- Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.
- Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED POTATOES WITH CUMIN AND WINE
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Chop onions coarsely.
- Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.
- When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams
ROASTED NEW POTATOES WITH GARLIC AND TAMARIND
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack in the top third of the oven.
- Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
- Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
- As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
- In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.
CUMIN-SCENTED POTATOES WITH TOMATOES (GHURMA ALOO)
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular curry from his days at boarding school, where there was a cook of Iranian ancestry.
Provided by Raghavan Iyer
Categories Dinner Side Potato Curry Tomato Cumin Cilantro Quick & Easy Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 9
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.
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