New Potatoes With Cumin 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.

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.

ROASTED NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
• Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
• Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.

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.

NEW POTATOES WITH CUMIN

Steps:

• Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
• Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
• Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds.
• Put in potatoes. Turn heat down to medium.
• Brown potatoes lightly on all sides.
• Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
• Cook, stirring, for a minute.
• Add the cilantro just before serving and toss to mix.

SPICY-SOUR POTATOES WITH CUMIN

Steps:

• In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.
• Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.
• Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.

CUMIN-ROASTED POTATOES

Steps:

• Preheat oven to 450°F. Stir whole cumin seeds in heavy small skillet over medium heat just until fragrant, about 45 seconds.
• Transfer cumin seeds to 13x9x2-inch baking pan. Add olive oil, salt and paprika and whisk to blend. Add russet potato pieces and toss to coat well. Spread out potatoes in single layer in baking pan. Roast potatoes until brown and crisp around edges, stirring occasionally, about 35 minutes. Serve cumin potatoes hot.

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.

NEW POTATOES WITH CUMIN

Steps:

• scrub potatoes, place in saucepan. cover with enough water to come 1 in above potatoes. add 1 tb salt and bring to a boil. cover and boil until potatoes are just tender. drain and peel.
• put oil in large frying pan and set over medium-high heat. when oil is hot, add cumin seeds. let seeds sizzle for a few seconds. add potatoes. turn heat down to medium. brown potatoes lightly on all sides.
• turn heat to low and add 3/4 tsp salt and ground cumin, garam masala, and cayenne. cook, stirring, for 1 minute add cilantro just before serving and toss to mix.

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.