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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Original recipe yields 6 servings
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  • 2 pounds russet potatoes, peeled and cut into ¾-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Preparation

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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; 3.0 g fat(0.0 g sat); 2.0 g fiber; 28.0 g carbohydrates; 3.0 g protein; 21.0 mcg folate; 0 mg cholesterol; 1.0 g sugars; 0.0 g added sugars; 11.0 IU vitamin A; 9.0 mg vitamin C; 23.0 mg calcium; 1.0 mg iron; 202 mg sodium; 632.0 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ fat

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