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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450F and place a rack in the upper third of the oven.

  • Toss potatoes in a large roasting pan with oil, cumin, coriander, cayenne, salt and pepper.

  • Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.

Nutrition Facts

142 calories; protein 3.3g 7% DV; carbohydrates 27.6g 9% DV; exchange other carbs 2; dietary fiber 2.2g 9% DV; sugars 0.9g; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 11.1IU; vitamin c 8.6mg 14% DV; folate 21.2mcg 5% DV; calcium 23.3mg 2% DV; iron 1.4mg 8% DV; magnesium 35mg 13% DV; potassium 632.2mg 18% DV; sodium 201.9mg 8% DV; thiamin 0.1mg 12% DV.