Cumin Roasted Potatoes

http://www.eatingwell.com/recipes/cumin_roasted_potatoes.html

From EatingWell:  January/February 1999

Toss potatoes with cumin and coriander for a different twist on roasted potatoes. The combination is terrific with an array of ethnic foods, including Mexican, Middle Eastern and Indian.

6 servings | Active Time: 10 minutes | Total Time: 45 minutes

Ingredients

• 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Pinch cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 450ºF and place a rack in the upper third of the oven.
2. Toss potatoes in a large roasting pan with oil, cumin, coriander, cayenne, salt and pepper.
3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.

Nutrition

Per serving : 143 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 3 g Protein; 2 g Fiber; 202 mg Sodium; 631 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fat