Cumin Roasted Potatoes

Cumin Roasted Potatoes

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From: EatingWell Magazine 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.

Ingredients 6 servings

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  • 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


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  • Ready In

  1. Preheat oven to 450F 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 information

  • Per serving: 142 calories; 3 g fat(0 g sat); 2 g fiber; 28 g carbohydrates; 3 g protein; 21 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 11 IU vitamin A; 9 mg vitamin C; 23 mg calcium; 1 mg iron; 202 mg sodium; 632 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 fat

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