Home » Cumin Roasted Potatoes
Cumin Roasted Potatoes
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:
Total Time:
Nutrition Profile
Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |
View Our Nutrition Guidelines »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
- Preheat oven to 450ºF 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
Per serving: 143 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 202 mg sodium; 631 mg potassium.
Nutrition Bonus: Potassium (18% daily value).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1/2 fat
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Recipe Categories
- Style/Theme
- Everyday favorites
- Vegetarian
- Vegan
- Health & Diet Considerations
- High potassium
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Meal/Course
- Dinner
- Preparation/ Technique
- Roast
- Main Ingredient
- Vegetarian, other
- Servings
- 6
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Middle Eastern
- American
- Type of Dish
- Side dish, potato/starch
- Publication
- January/February 1999
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