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 POTATOES
This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!
Provided by JustJanS
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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
CUMIN POTATOES
Provided by Julie Sahni
Categories Potato Side Sauté Cilantro Seed Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
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.
SAUTEED POTATOES WITH ONIONS AND GARLIC
Provided by Pierre Franey
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, in a saucepan with water to cover and salt.
- Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
- Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
- Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED POTATOES
The great sauteed potatoes for a weekly dinner side.These are perfect with my stuffed chicken breast recipe.Try it!
Provided by Azara
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- cut the potatoes up into equal chunks and then bring a pan of water to a boil and cook for approx 2-3 mins. Drain the potatoes out onto some kitchen towel.
- get a large pan and heat it on the hob.Add enough oil to cover the bottom of the pan but not to much that it deep-fries.Get some kitchen towel ready and add the potatoes so that they cover the bottom of the pan in a single layer.
- Cook for 2-3 mins but only stir them when the bottom of the potatoes start to brown.Note- do not stir the potatoes too often as you want to get an even dark brown crisp colour.
- Drain the potatoes on some kitchen towel and serve.This recipe is perfect with my stuffed chicken breast recipe.Try it!
CUMIN-ROASTED POTATOES
Categories Potato Side Roast Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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.
POTATOES SAUTEED WITH GARLIC
Steps:
- Peel the potatoes and cut them into slices slightly more than 1/2-inch wide. Cut each slice into 1/2-inch strips. Cut the strips into cubes. Rinse in cold water and drain.
- Heat the oil in a heavy skillet and add the potatoes. Cook, shaking the skillet and turning the potatoes so they cook evenly. Cook over high heat 8 to 10 minutes or until golden. Drain the potatoes in a colander.
- Return the potatoes to the skillet and add the butter, salt and pepper. Cook about 1 minute, stirring often. Add the garlic and blend. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 441 milligrams, Sugar 1 gram, TransFat 0 grams
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