New Potatoes with Cumin Recipe
As the first batch of new potatoes came in from the field, I wanted to find a preparation that would complement their earthy character. Cumin, especially when whole and quickly roasted, imparts a delightful peppery and robust spiciness that goes well with young potatoes.
Use this cooking technique for potatoes that are crisp on the outside, but soft and tender on the inside. Excellent served with roasted kale, flank steak and some homemade salsa.
- 2 pounds small new potatoes, red or yellow, halved
- 1 tsp salt
- 2 Tbsp coconut oil or vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground cumin seeds
- ½ tsp garam masala*
- 1/8 tsp cayenne pepper
- 2-3 Tbsp cilantro, chopped
- Wash potatoes thoroughly. Place them in a sauce pan and cover with water.
- Add salt and bring to a boil.
- Reduce heat to just boiling, cover and boil until just tender, about 10-12 minutes.
- Drain and place in a large bowl, sprinkle with salt and pepper and toss roughly (this will loosen up the starch and coat them for a good crisp outer shell).
- In a large frying pan heat oil over medium-high heat. When oil shimmers fry cumin seeds briefly until fragrant.
- Add potatoes and cook, turning until brown on all sides.
- Turn heat to low, toss with ground cumin, garam masala, and cayenne.
- Let cool slightly for a few minutes, then toss with cilantro.
- Salt to taste and serve.
*Garam masala is a mixture of various spices and can be found at most grocery stores or specialty middle-eastern or Indian markets.