Curried Cumin Potatoes
These are very tasty potatoes, and it was a huge hit.
Yield
9 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
new, cut into 1/4 inch thick pieces |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
cumin seeds
|
|
| 2 | teaspoons |
turmeric
ground |
|
| 2 | teaspoons |
curry powder
|
|
| 2 | teaspoons |
sea salt
coarse |
|
| 1 | teaspoon |
black pepper
ground |
|
| 3 | tablespoons |
cilantro
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
new, cut into 1/4 inch thick pieces |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
cumin seeds
|
|
| 1E+1 | ml |
turmeric
ground |
|
| 1E+1 | ml |
curry powder
|
|
| 1E+1 | ml |
sea salt
coarse |
|
| 5 | ml |
black pepper
ground |
|
| 45 | ml |
cilantro
chopped fresh |
|
Directions
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 sauté pan over medium-high heat.
Sauté the cumin, turmeric, and curry powder for 1 minute.
Add potatoes, and sauté until toasted.
Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
