Roasted Potatoes with Garlic and Cumin - dummies

Roasted Potatoes with Garlic and Cumin

By Jenna Holst

Potatoes stand up well to the strong flavors of garlic and cumin that are in this recipe. These roasted potatoes are a marvelous accompaniment to roasted, grilled, or sautéed meat or poultry.

[Credit: ©David Bishop]
Credit: ©David Bishop

Yield: 4 to 6 servings

Preparation time: 10 minutes

Cooking time: About 45 minutes

Spice meter: Moderately spiced to hot and spicy

1-3/4 to 2 pounds baby or new potatoes, halved; or regular potatoes, cut into 1-1/2-inch chunks

3 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 medium to large onion, quartered and thinly sliced

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon cumin seeds (optional)

  1. Preheat the oven to 400 degrees F. In a roasting pan, toss the potatoes with 1-1/2 tablespoons of the olive oil, salt, and black pepper.

    Roast the potatoes, turning occasionally, until they’re tender and lightly browned, about 35 to 45 minutes.

  2. While the potatoes are roasting, make the flavoring. In a small skillet over medium-low heat, heat the remaining 1-1/2 tablespoons olive oil. Add the onion and cook, stirring occasionally, until the onions are lightly golden, about 10 to 15 minutes.

    Add the garlic, crushed red pepper flakes, and cumin seeds and cook, stirring, for 1 minute. Keep warm or reheat over low heat.

  3. When the potatoes are finished, add the onion-spice mixture and toss well.

Add 3 strips of crumbled, cooked bacon to the cooked onion spice mixture before tossing it with the potatoes.

Per serving: Calories 150 (From Fat 62); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 392mg; Carbohydrate 18g (Dietary Fiber 3g); Protein 3g.