Best 9 Sauteed Potatoes With Cumin And Wine Recipes

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Discover a tantalizing symphony of flavors with our sautéed potatoes, a culinary masterpiece that elevates the humble potato to new heights of deliciousness. This delightful dish presents an assortment of recipes, each offering a unique twist on this classic side.

Embark on a culinary journey through vibrant Spain with our Spanish-style sautéed potatoes, where the rich smokiness of paprika dances harmoniously with fragrant garlic and the warmth of cumin. Experience the rustic charm of Italian cuisine with our Italian-inspired sautéed potatoes, where aromatic rosemary and tangy lemon zest create a lively melody of flavors. For a taste of the Mediterranean, savor our Greek-style sautéed potatoes, where briny olives and fresh oregano mingle with tangy feta cheese, transforming this simple dish into a flavorful sensation.

Venture into the heart of the Middle East with our Lebanese-style sautéed potatoes, a harmonious blend of aromatic cumin, earthy coriander, and zesty sumac, offering a tantalizing balance of tanginess and warmth. Delight in the bold flavors of our Mexican-style sautéed potatoes, where fiery chili peppers, tangy lime, and a hint of cilantro create a vibrant explosion of taste that will leave you craving more.

Prepare to be amazed by our Indian-style sautéed potatoes, a harmonious symphony of fragrant cumin, vibrant turmeric, and fiery chili peppers, capturing the essence of Indian cuisine in every bite. Transport yourself to the vibrant streets of Thailand with our Thai-style sautéed potatoes, where the subtle heat of chili peppers and the refreshing tang of lemongrass combine to create a captivating flavor experience. And for a taste of classic American cuisine, indulge in our American-style sautéed potatoes, where savory bacon, crisp onions, and tender potatoes unite in perfect harmony.

Let's cook with our recipes!

CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

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

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

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



Cumin Potatoes image

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

8 medium potatoes
2 tablespoons olive oil
1 tablespoon cumin
kosher salt
fresh ground black pepper

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.

PERFECT SAUTéED POTATOES



Perfect sautéed potatoes image

A wonderful alternative to chips and so much simpler to prepare

Provided by Good Food team

Categories     Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 2

1kg waxy potato, such as Maris Peer or Desirée
6-8 tbsp sunflower or olive oil

Steps:

  • Cut 1 kg waxy potatoes into chunks.
  • Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
  • When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
  • If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
  • Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
  • Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
  • Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

BABY POTATOES WITH CUMIN



Baby Potatoes with Cumin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 3 servings

Number Of Ingredients 4

1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt

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.

SAUTEED POTATOES WITH CUMIN AND WINE



Sauteed Potatoes With Cumin and Wine image

Provided by Marian Burros

Categories     easy, side dish

Time 40m

Yield 3 servings

Number Of Ingredients 6

3 small onions
1 1/2 pounds small new potatoes
3 tablespoons olive oil
6 tablespoons dry red wine or 4 tablespoons dry sherry and 2 tablespoons red wine vinegar
Freshly ground black pepper to taste
1 teaspoon ground cumin

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 ROASTED SWEET POTATOES



Cumin Roasted Sweet Potatoes image

Just four ingredients, plus a dash of salt and pepper, are all you need to pull together this smoky side dish with concentrated, roasted flavors.

Provided by By Inspired Taste

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 6

6 medium sweet potatoes, peeled, cut into cubes
1/4 cup olive oil
1/4 cup honey
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground pepper

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.

Nutrition Facts : ServingSize 1 Serving

POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE



Potato Salad with Toasted Cumin Vinaigrette image

Categories     Salad     Egg     Onion     Potato     Side     Fourth of July     Picnic     Quick & Easy     Lemon     Summer     Family Reunion     Jalapeño     Potluck     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved

Steps:

  • Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

SAUTEED POTATOES



Sauteed Potatoes image

Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 1/2 pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
  • Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
  • Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

SAUTEED POTATOES WITH ONIONS AND GARLIC



Sauteed Potatoes With Onions and Garlic image

Provided by Pierre Franey

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds small red-skinned potatoes
Salt to taste
2 tablespoons vegetable oil
1/2 cup thinly sliced onion
1 tablespoon butter
1 teaspoon finely chopped garlic
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

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

Tips:

  • Choose the right potatoes: Yukon Gold or red potatoes are best for this recipe as they hold their shape well when cooked.
  • Cut the potatoes evenly: This will help them cook evenly.
  • Don't overcrowd the pan: Cook the potatoes in batches if necessary to avoid overcrowding.
  • Use a good quality olive oil: This will add flavor to the potatoes.
  • Don't skip the cumin: It adds a warm, earthy flavor to the dish.
  • Use a dry white wine: This will help to brighten the flavors of the potatoes.
  • Cook the potatoes until they are tender: They should be easily pierced with a fork.
  • Season the potatoes to taste: Salt, pepper, and garlic powder are all good options.
  • Garnish with fresh herbs: Parsley, cilantro, or chives are all good choices.

Conclusion:

This recipe for sautéed potatoes with cumin and wine is a delicious and easy side dish that can be served with a variety of main courses. The potatoes are tender and flavorful, and the cumin and wine add a warm and earthy flavor. This dish is sure to be a hit with your family and friends.

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