Best 17 Cumin Potatoes Recipes

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 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-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.

CUMIN LAMB STEAKS WITH SMASHED POTATOES, WILTED SPINACH AND RED WINE SAUCE

Steps:

• Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
• Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
• Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

CUMIN-SPICED SWEET POTATOES

Steps:

• Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.
• Heat olive oil and butter in a large, non-stick frying pan over medium heat until the butter is melted and starts to bubble.
• Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.
• Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.
• Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.
• Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.

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.

CUMIN ROASTED SWEET POTATOES

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
• In large bowl, toss all ingredients until potatoes are coated with seasoning. Spread potatoes in single layer in pan.
• Roast uncovered 30 to 40 minutes, stirring once, until potatoes are tender and golden brown.

CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
• Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
• Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
• Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

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.

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Steps:

• Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
• Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
• Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
• Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
• Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
• Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
• Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
• Serve hot or at room temperature.

CUMIN POTATOES AND TOMATOES

Steps:

• Pre-heat oven to 200°C.
• In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
• Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
• Pour the crushed tomatoes and any juices over the potatoes.
• Pour water into the pan.
• Cover with foil and bake for 45 minutes.
• After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.

GREEK LEMON-CUMIN SWEET POTATOES

Steps:

• Bring a saucepan large enough to fit potatoes to a boil. While waiting for the water to boil, wash and peel the potatoes. Slice the potatoes into 1/8 inch round medallions. Once the water is boiling add the potatoes and cook for 4-5 minutes until roughly 3/4 cooked. The potatoes should hold their shape and be slightly firm in the center. Strain and dry the potatoes and set a sauté pan on medium heat. Melt the butter until just foaming and add the potatoes. Cook until slightly browned and fully cooked and soft throughout. Season with cumin and salt and pepper to taste. Toss in the pan until all potatoes are coated and add the lemon juice. Toss once more and turn off the heat. Once off the heat, add chopped parsley and toss until fully coated. Serve warm.

SAUTEED POTATOES WITH CUMIN AND WINE

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.

GREEK CUMIN POTATOES

Steps:

• Peel potaotes and cut in half, or if very large, quarters.
• Place in roasting dish, separate onion slices and mix with potatoes.
• Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well.
• Pour tinned tomatoes over the potatoes.
• Add water to the pan.
• Cover and cook for 45 minutes at 200°C.
• Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.

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.