Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

Fragrant cumin potatoes

These cumin potatoes are similar to the sort of roasts that you would have with a sunday dinner, however the fragrant cumin seeds give a hint of Indian cooking. Let’s just say that it’s an Asian-European fusion recipe inspired by the spice trade of yester-year.

crispy cumin seed potatoes.

PREP TIME: 5 minutes COOK TIME:40 minutes

DIFFICULTY: moderate SERVES: 2

INGREDIENTS:

  • 8 new potatoes
  • 2 tsp cumin seeds
  • 5tbsp oil

TIP: Choose an oil with a high smoke point for roasties, to avoid a bitter taste. High smoke point oils include sunflower oil, sesame oil and peanut oil (the latter two will give a nice, oriental nutty flavour as an added bonus) Olive oil tends to have a low smoke point to avoid it for his recipe.

METHOD:

  1. Fill a small pan with water and bring to the boil.
  2. Place your cumin seeds on the baking tray in the oven and preheat to 200°C/400°F/Gas 6.
  3. Scrape the skins of your potatoes with a fork to give them a rough texture (this will give them a higher surface area and therefore more crispy bits- yum) before chopping them in half.
  4. Boil the potatoes until soft. This will take about 15 minutes, but will depend on the size of your potatoes, so stab them with a fork to see how their doing before you take them out. Once they feel cooked through, drain them well and crush them just a little- not enough to mash them, just enough to form cracks in the flesh.
  5. Remove your preheated tray from the oven using a cloth or oven gloves and put the potatoes onto the tray.
  6. Put your oil in a pan over a high heat and heat until it has become very runny and is almost at its smoke point- keep a very close watch of your oil as there is a very fine line between hot oil and spitting, smoking burning oil.
  7. Tip the hot oil directly onto the potatoes. The oil should hiss slightly as it coats the potatoes. with a spoon or spatula, stir the potatoes round so they get an even coating of oil and cumin seeds.
  8. Place back in the over for a further 20-25 minutes, giving them a shake/ stir half way through to ensure an even coating. The potatoes should be golden, crispy and fragrant.
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This entry was posted on July 10, 2014 by in Recipe, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , .
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