Cumin Potatoes Recipes

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.

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.

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.

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

Steps:

• Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
• While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
• When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
• Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
• Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
• Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

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.

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.

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.