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Cumin Roasted Potatoes

January/February 1999

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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.


Cumin Roasted Potatoes

Makes: 6 servings

Active Time:

Total Time:

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; 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

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Roast
Meal/Course
Dinner

Ethnic/Regional
American
Middle Eastern
Publication
January/February 1999
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