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.

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; carbohydrates 27.6g; dietary fiber 2.2g; sugars 0.9g; fat 2.5g; saturated fat 0.4g; vitamin a iu 11.1IU; vitamin c 8.6mg; folate 21.2mcg; calcium 23.3mg; iron 1.4mg; magnesium 35mg; potassium 632.2mg; sodium 201.9mg; thiamin 0.1mg.

2 starch, 1/2 fat